Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran

Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for...

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Bibliographic Details
Published inJournal of food quality Vol. 39; no. 6; pp. 649 - 657
Main Authors Kumar, Pavan, Chatli, Manish Kumar, Mehta, Nitin, Malav, O.P., Verma, Akhilesh K., Kumar, Devendra
Format Journal Article
LanguageEnglish
Published 01.12.2016
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