Effect of maltodextrin as fat replacer on proximate composition and sensory characteristics of low fat chicken burger patty
With the rise of recent concerns on health issues, it is clear that consumers are being more cautious on fat content in food. Meat industry came up with advance technological methods to modify the meat products to suit the healthier recommendations. The production of low fat chicken burger patty usi...
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2017
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/31028/1/Effect%20of%20maltodextrin%20as%20fat%20replacer%20on%20proximate%20composition%20and%20sensory%20characteristics%20of%20low%20fat%20chicken%20burger%20patty-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/31028/2/Effect%20of%20Maltodextrin%20as%20Fat%20Replacer%20on%20Proximate%20Composition%20and%20Sensory%20Characteristics%20of%20Low%20Fat%20Chicken%20Burger%20Patty.pdf https://eprints.ums.edu.my/id/eprint/31028/ https://www.researchgate.net/publication/322977724_Effect_of_Maltodextrin_as_Fat_Replacer_on_Proximate_Composition_and_Sensory_Characteristics_of_Low_Fat_Chicken_Burger_Patty |
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https://eprints.ums.edu.my/id/eprint/31028/1/Effect%20of%20maltodextrin%20as%20fat%20replacer%20on%20proximate%20composition%20and%20sensory%20characteristics%20of%20low%20fat%20chicken%20burger%20patty-ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/31028/2/Effect%20of%20Maltodextrin%20as%20Fat%20Replacer%20on%20Proximate%20Composition%20and%20Sensory%20Characteristics%20of%20Low%20Fat%20Chicken%20Burger%20Patty.pdf
https://eprints.ums.edu.my/id/eprint/31028/
https://www.researchgate.net/publication/322977724_Effect_of_Maltodextrin_as_Fat_Replacer_on_Proximate_Composition_and_Sensory_Characteristics_of_Low_Fat_Chicken_Burger_Patty