Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables
This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccol...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University
2024-10-01
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| Series: | Jurnal Agripet |
| Subjects: | |
| Online Access: | https://jurnal.usk.ac.id/agripet/article/view/31117 |
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