Quality characteristics of functional chicken patties incorporated with round cabbage powder

In this study, the potential of cabbage powder as a source of dietary fibre source when used for producing functional chicken patties. For this purpose, different concentrations (0%, i.e., control sample; 6%; 9% and 12% w/w) of Cabbage Powder (CP) incorporated into the chicken patties. Thereafter, a...

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Veröffentlicht in:	Journal of food processing and preservation 2021-12, Vol.45 (12), p.n/a
Hauptverfasser:	Mantihal, Sylvester, Azmi Hamsah, Ahmad, Mohd Zaini, Hana, Mantanjun, Patricia, Pindi, Wolyna
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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