Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom

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Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom

This study aimed to develop meatless nuggets (MN) using different substitutions of chickpea and oyster mushrooms as key ingredients. Four different meatless nuggets which were control (100:0), MN70 (70:30), MN40 (40:60), and MN10 (10:90) with different ratios of boiled chickpea to mushroom were form...

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Bibliographic Details
Main Authors:	Pravinraj Moorthi, Che Abdullah Abu Bakar, Mohammad Rashedi Ismail-Fitry, Ishamri Ismail
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2022
Online Access:	http://journalarticle.ukm.my/21793/ http://journalarticle.ukm.my/21793/1/ME%202.pdf

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