Meatball properties as affected by substitution of tapioca with purple sweet potato
This research investigated the effects of substituting tapioca flour with purple sweet potato flour (PSPF) on the physicochemical properties, antioxidant activity, and microstructure of chicken meatballs during cold storage. Purple sweet potato is rich in anthocyanins, which act as natural antioxida...
保存先:
| 主要な著者: | , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The V.M. Gorbatov All-Russian Meat Research Institute
2025-04-01
|
| シリーズ: | Теория и практика переработки мяса |
| 主題: | |
| オンライン･アクセス: | https://www.meatjournal.ru/jour/article/view/435 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|