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Influence of sodium bicarbonate and moisture content on physicochemical properties of chicken-based extrudate by

Feiyu Zhang1, Bin Yang2, Min Zhang2

  • 1Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Food Chemistry
|September 26, 2022
PubMed

Keywords:
Chicken-based extrudateExpansion ratioMoisture contentPhysicochemical propertiesSodium bicarbonate

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