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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Bibliographic Details

Published in:	Foods
Main Authors:	Hataitip Nimitkeatkai, Kannika Pasada, Amnat Jarerat
Format:	Article
Language:	English
Published:	MDPI AG 2022-04-01
Subjects:	beef snacks physicochemical property sensory property tapioca starch wheat flour
Online Access:	https://www.mdpi.com/2304-8158/11/7/1034