Maleki Moyeri, B

[ 1 ] - Investigation of the Effects of Methylcellulose and Carrageenan Use on Textural, Physicochemical and Sensory Characteristics of Chicken Nuggets

Backgrounds and Objectives: Chicken-based fried meat products are one of the most widely consumed ready-to-eat food products. Considering the importance of sensory and textural characteristics of these products in their acceptance by the consumers and effects of hydrocolloids on these characteristics, the overall purpose of this study was to investigate effects of methylcellulose and carrageena...