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. 2019 Jun 10;56(8):3910–3920. doi: 10.1007/s13197-019-03862-y

Fig. 1.

Fig. 1

Cooking properties (A cooking yield; B moisture retention; C fat retention and D dimensional shrinkage) of chicken patties formulated with ASWE at different concentrations (0, 50, 100, and 150 mg/100 mL). Error bars indicate the standard deviation of three replicates. Means not sharing a common letter(s) a, b, c, or d are significantly different at P ≤ 0.05 as assessed by Duncan’s multiple range test