Utilization of Rice Starch in the Formulation of Low-Fat, Wheat-Free Chicken Nuggets

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Bibliographic Details
Published in:Journal of applied poultry research 2006-10, Vol.15 (3), p.417-424
Main Authors: Jackson, V, Schilling, M.W, Coggins, P.C, Martin, J.M
Format: Article
Language:English
Subjects:
baking
batters
chicken meat
fast foods
fried foods
frying
gluten-free foods
ingredients
low fat foods
new products
rice starch
value-added products
wheat
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ISSN:1056-6171
1537-0437
DOI:10.1093/japr/15.3.417