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This book discusses about the functional properties of the ingredients which are used in the preparation of functional chicken meat products. In the preparation chicken meat nuggets the influence of fruit fibre addition and replacement of sodium chloride salt with potassium chloride was discussed and the parameters were analysed. The conclusion has been given as the standard level of ingredients to be used in the preparation of high fibre - low sodium chicken meat nuggets.

Produktbeschreibung
This book discusses about the functional properties of the ingredients which are used in the preparation of functional chicken meat products. In the preparation chicken meat nuggets the influence of fruit fibre addition and replacement of sodium chloride salt with potassium chloride was discussed and the parameters were analysed. The conclusion has been given as the standard level of ingredients to be used in the preparation of high fibre - low sodium chicken meat nuggets.
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Autorenporträt
A autora completou a sua graduação em Bacharelato em Ciências Veterinárias &A.H e pós graduação na disciplina de Tecnologia de Produtos Pecuários no Colégio Veterinário de Madras, TANUVAS, Chennai, Índia.