The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems.
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DOI: 10.1016/j.meatsci.2020.108370
Abstract: The objective was to determine structural and physicochemical properties of beef emulsion modeling systems prepared with native breadfruit flour and four different extruded breadfruit flours. Extrusion conditions for the flours were summarized as two different… read more here.
Keywords: breadfruit flour; structural physicochemical; extruded breadfruit; physicochemical properties ... See more keywords
Development of a Breadfruit Flour Pasta Product
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DOI: 10.3390/foods8030110
Abstract: Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products… read more here.
Keywords: pasta product; breadfruit flour; product; development breadfruit ... See more keywords