Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
This study aimed to develop meatless nuggets (MN) using different substitutions of chickpea and oyster mushrooms as key ingredients. Four different meatless nuggets which were control (100:0), MN70 (70:30), MN40 (40:60), and MN10 (10:90) with different ratios of boiled chickpea to mushroom were form...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Persatuan Biologi Gunaan Malaysia
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102768/ https://jms.mabjournal.com/index.php/mab/article/view/2325 |
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