Chemical compositions, functional properties, and microstructure of defatted macadamia flours.

The objective of this research was to study the chemical compositions, functional properties, and microstructure of partially defatted flours (PDF, 12-15% fat, dry basis (db)) and totally defatted flours (TDF, 1% db fat) from three macadamia cultivars, PY 741, DS 344, and DS 800, grown in Northern Thailand. The defatted flours were high in protein (30.40-36.