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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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Principais autores: Hataitip Nimitkeatkai, Kannika Pasada, Amnat Jarerat
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-04-01
Serier:Foods
Fag:
beef snacks
physicochemical property
sensory property
tapioca starch
wheat flour
Online adgang:https://www.mdpi.com/2304-8158/11/7/1034
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