Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget

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Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget

This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and...

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Bibliographic Details
Main Authors:	Lai, Weng Heng, Mohd Yusof Maskat
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12651/ http://journalarticle.ukm.my/12651/1/13%20Lai%20Weng%20Heng.pdf

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