2020•Unpublished venueRequires access

Determination of Physicochemical and Sensory Properties of Kudzu (Pueraria Lobata) and Potato Starch in Beef Patties, and Thermal Stability of Kudzu Root Extract Isoflavones in Beef Patties

Shweta Kumari

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Key concepts: Kudzu, Pueraria, Isoflavones, Food science, Lobata, Chemistry, Traditional medicine, Medicine

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Determination of Physicochemical and Sensory Properties of Kudzu (Pueraria Lobata) and Potato Starch in Beef Patties, and Thermal Stability of Kudzu Root Extract Isoflavones in Beef Patties — Research Paper | ScholarLens