Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps

The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef scraps by baking at 1...

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Detalles Bibliográficos
Autores principales: Nimitkeatkai, Hataitip, Pasada, Kannika, Jarerat, Amnat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997522/
https://www.ncbi.nlm.nih.gov/pubmed/35407121
http://dx.doi.org/10.3390/foods11071034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997522/
https://www.ncbi.nlm.nih.gov/pubmed/35407121
http://dx.doi.org/10.3390/foods11071034

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