Utilization of rice and mungbean in chicken nuggets
The study was conducted in four phase. Phase I involved the development of the composition and procedure for chicken for nuggets.In Phase II,different mungbean preparations (boiled, sprout and flour) were mixed with rice flour, in a 30:70 ratio and was used to partially substitute the chicken in the...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
1997
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