Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.

Samutsri W, Thimthuad S

DOI: 10.1155/ijfo/2106508
Published: 2025
Container: International journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/2106508,
  title = {Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.},
  author = {Samutsri W and Thimthuad S},
  year = {2025},
  journal = {International journal of food science},
  doi = {10.1155/ijfo/2106508},
  url = {https://doi.org/10.1155/ijfo/2106508}
}

RIS

TY  - JOUR
TI  - Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.
AU  - Samutsri W
AU  - Thimthuad S
PY  - 2025
JO  - International journal of food science
DO  - 10.1155/ijfo/2106508
UR  - https://doi.org/10.1155/ijfo/2106508
ER  -

APA

W, S., & S, T. (2025). Optimizing Young Jackfruit (Artocarpus heterophyllus Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.. International journal of food science. https://doi.org/10.1155/ijfo/2106508

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pubmed · retrieved 2026-09-26T12:22:39.650Z