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Chemical and the Acceptability of Chicken Nuggets as Functional Food with Utilization Rice Bran to Substitute Wheat Flour

机译：稻米替代小麦粉的功能性食品鸡块的化学性质和可接受性

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-, C. Maliluan; -, Y. B. Pramono; -, B. Dwiloka;
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2. QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR [J] . V. JACKSON, M.W. SCHILLING, S.M. FALKENBERG, Journal of food quality . 2009,第6期

机译：小麦和大米粉制得的烤和炸鸡块的质量特性和存储稳定性
3. Substitution of wheat bran by cassava flour in the diet: effect on the growth of chickens [J] . Beugre Grah Avit Maxwell, Gbogouri Grodji Albarin, Kimse Moussa, Agriculture, Forestry and Fisheries . 2014,第1期

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4. Chemical,textural,and sensory properties of eastern little tuna fish ball (Euthynnus affinis) with rice bran flour (Oryza sativa) substitution [C] . D R Affandi, E Purnama, B Yudhistira International Conference on Food Science and Engineering . 2020

机译：东部小金枪鱼球（Euthynnus Affinis）的化学，纹理和感官属性用米糠面粉（Oryza sativa）替代
5. Effects of Bran Content, Thermal Treatment, and Storage on Flavor Development and Functionality in Intermediate Wheatgrass Flour [D] . Luu, Misen . 2020

机译：麸皮含量，热处理和储存对中等小麦草粉风味开发和功能的影响
6. Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour [O] . Arun K. Verma, Rituparna Banerjee, Brahma Deo Sharma 2015

机译：低脂鸡块的品质特性：盐替代品掺合料和豌豆壳粉的作用
7. The Influence of Tofu Pulp Flour Substitution on Protein Content and Acceptability Level of Chicken Nugget [O] . V Dayu Putri, Y Nita 2019

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8. World Food Grain Trade, 1962-83: Wheat, Rice, and Wheat Flour [R] . Mackie, A. B. , Hiemstra, S. W. , Rosen, S. L. 1985

机译：世界粮食贸易，1962-83：小麦，大米和小麦粉

Chemical and the Acceptability of Chicken Nuggets as Functional Food with Utilization Rice Bran to Substitute Wheat Flour

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