Open AccessRice bran as a substitute for soy protein and erythorbate in chicken nuggets
Author(s) -
Ruth dos Santos da Veiga,
Daneysa Lahis Kalschne,
Rosana Aparecida da SilvaBuzanello,
Éder Lisandro de Moraes Flores,
Marinês Paula Corso,
Cristiane Canan
Publication year - 2020
Publication title -
semina. ciências agrárias
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 25
eISSN - 1679-0359
pISSN - 1676-546X
DOI - 10.5433/1679-0359.2020v41n5p1547
Subject(s) - food science , tbars , aroma , soy protein , flavor , chemistry , lipid oxidation , bran , thiobarbituric acid , phytic acid , antioxidant , lipid peroxidation , biochemistry , raw material , organic chemistry