Quality evaluation of imitation chicken nuggets from grey oyster mushroom stems and chickpea flour

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Quality evaluation of imitation chicken nuggets from grey oyster mushroom stems and chickpea flour

This study was conducted to evaluate the quality of imitation chicken nuggets or ICNs formulated with grey oyster mushroom stems and chickpea flour. Four formulation of ICNs were prepared with the percentage of mushroom stems to chickpea flour were: A (60%:10%), B (55%:15%), C (50%:20%), and D (45...

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Bibliographic Details
Main Authors:	Husain H., Huda-Faujan N.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2020
Online Access:	http://journalarticle.ukm.my/16802/ http://journalarticle.ukm.my/16802/1/49_03_08.pdf

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