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...
| Κύριος συγγραφέας: | |
|---|---|
| Άλλοι συγγραφείς: | |
| Μορφή: | Thesis |
| Γλώσσα: | English |
| Έκδοση: |
1997
|
| Θέματα: |