Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11071034
Abstract: 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… read more here.
Keywords: tapioca starch; meat based; based snacks; wheat flour ... See more keywords