Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour
Cooking loss, texture properties, and color of comminuted beef when prepared with breadfruit (Artocarpus altilis) flour or other flour sources was evaluated using 2 separate studies. Flour sources tested in these studies (against a negative control with no added flour) were breadfruit flour, soy flo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-06-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9080/ |