A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets
Chicken nuggets are commonly made with varying levels of textured vegetable proteins such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins and soy proteins at 10%, 20%, 30%, and 40% in both emulsified and non-emulsifie...
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| Format: | Others |
| Language: | en |
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2013
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| Online Access: | http://hdl.handle.net/1969.1/149411 |