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Showing 1 to 1 of 1 for “"Bake-only chicken nuggets"”.
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Effect of Modified Starch on Bake-Only Chicken Nuggets
… consumers. This study investigated the bake-only chicken nugget formulation in attempts to provide characteristics of fried items. Starch was hydrolyzed by amyloglucosidase to create a porous structure that had the ability to absorb oil. Oil was plated into the enzyme-treated starch and …