Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes.

Autor: Bee Chi, Ng1 (AUTHOR), Asyrul‐Izhar, Abu Bakar1 (AUTHOR), Sani, Muhamad Shirwan Abdullah2 (AUTHOR), Ismail‐Fitry, Mohammad Rashedi1,3 (AUTHOR) ismailfitry@upm.edu.my
Zdroj: International Journal of Food Science & Technology. Nov2024, Vol. 59 Issue 11, p8816-8824. 9p.
Databáze: Academic Search Ultimate
Externí odkaz: