Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
This study aimed to evaluate the effects of replacing chicken skin with various levels of broccoli (0, 25, 50, 75, and 100%) on the physicochemical and sensory properties of chicken patties. Fresh broccoli florets and stems were blanched and minced before being added to the patties’ formulation, and...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
ACS Publisher
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120454/1/120454.pdf http://psasir.upm.edu.my/id/eprint/120454/ https://www.journals.acspublisher.com/index.php/jms/article/view/13543 |
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