Addition of chia (Salvia hispanica L.) flour to chicken nuggets with reduced sodium content
The present study aimed to reformulate chicken nuggets to become a healthier meat product, using two different strategies: addition of chia (Salvia hispanica L.) flour in replacement of the chicken skin, aiming to improve the fatty acids profile and also fibres enrichment, and reduction of sodium co...
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| Format: | Others |
| Language: | en |
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Biblioteca Digitais de Teses e Dissertações da USP
2019
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| Online Access: | http://www.teses.usp.br/teses/disponiveis/74/74132/tde-29042019-113017/ |