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