Nutritional quality of palm fat substituted chicken nuggets

Purpose: The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat level of 10.3 per cent palm fats consisted of blends from Olein: Stearin at ratios of 30:70, 50:50, 70:30 were use...

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Bibliographic Details

Main Authors:	Alina A.R., Babji A.S., Affandi S.
Other Authors:	Faculty of Science and Technology
Format:	Article
Language:	English en_US
Published:	2024
Subjects:	Animal fats Feed products Poultry Vegetable fats Animalia
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