QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR.

Autor: JACKSON, V.1, SCHILLING, M. W.1 schilling@foodscience.msstate.edu, FALKENBERG, S. M.2, SCHMIDT, T. B.2, COGGINS, P. C.1, MARTIN, J. M.1,2
Zdroj: Journal of Food Quality. Dec2009, Vol. 32 Issue 6, p760-774. 15p. 1 Diagram, 3 Graphs.
Databáze: Business Source Ultimate