EFFECT OF PARTIAL SUBTITUTION OF WHEAT FLOUR WITH CORN BRAN IN BATTER FORMULATION ON SOME QUALITY ATTRIBUTES OF CHICKEN NUGGETS

AKANDE, Muibat Abisola2026-09-232026-09-232023-11-20https://ir.funaab.edu.ng/handle/123456789/772A Dissertation submitted to the Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta in partial fulfilment of the requirements for the Degree of Master of Science in Food Processing and Storage Technology.enEFFECT OF PARTIAL SUBTITUTION OF WHEAT FLOUR WITH CORN BRAN IN BATTER FORMULATION ON SOME QUALITY ATTRIBUTES OF CHICKEN NUGGETSOther