Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties

Published:2024-12 Issue: Volume:5 Page:100777
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Mazumder Md. Anisur Rahman,Jongraksang Kanokwan,Kaewsiri Kanyarat,Keawnualborvornnij Supravee,Nenjatee Worranitcha,Kaur Lovedeep,Zhang Wanli,Phongthai Suphat,Rawdkuen Saroat

Funder

Ministry of Higher Education Science Research and Innovation

Mae Fah Luang University

Publisher

Elsevier BV

Reference38 articles.

1. Native tapioca starch as a potential thickener for fruit fillings. evaluation of mixed models containing low-methoxyl pectin;Agudelo;Food Hydrocolloids,2014

2. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets;Altunakar;European Food Research and Technology,2004

3. Evaluation of rheological and sensory characteristics of plant-based meat analog with comparison to beef and pork;Bakhsh;Food Science of Animal Resources,2021

4. Chickpea (Cicer arietinum L.) protein as a prospective plant-based ingredient: A review;Boukid;International Journal of Food Science & Technology,2021

5. Commercialization of plant-based meat alternatives;Choudhury;Trends in Plant Science,2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP