The Behaviour of Some Vegetable-Based Materials Used as Edible Coating on Chicken Nuggets
In this study, chicken nuggets were predusted with zein or soy protein isolate (SPI) as the first coating. Next they were coated with 0.1, 0.2 or 0.3 % carboxymethylcellulose (CMC) batters as the second coating, and then breaded with bread crumbs. Finally, they were fried at 190 °C for 2, 4 or 6 min...
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| Format: | Article |
| Language: | English |
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University of Zagreb
2011-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/103575 |