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Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
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| Published in: | Current Research in Nutrition and Food Science |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1867301678569488388 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Current Research in Nutrition and Food Science |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:71586 |
| institution | FRELIP |
| journal_source_facet | Current Research in Nutrition and Food Science |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality Food and Food Industries General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| title | Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality |
| title_auth | Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality |
| title_full | Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality |
| title_fullStr | Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality |
| title_full_unstemmed | Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality |
| title_short | Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality |
| title_sort | optimization of chicken–fish protein ratios in crackers: effects on chemical composition, physical properties, and sensory quality |
| topic | Food and Food Industries General Food and Food Industries |
| url | http://www.foodandnutritionjournal.org/volume14number2/optimization-of-chicken-fish-protein-ratios-in-crackers-effects-on-chemical-composition-physical-properties-and-sensory-quality/ |