Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11130-024-01232-4.pdf
Reference35 articles.
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3. Bianchi F, Cervini M, Giuberti G, Simonato B (2023) The potential of wine lees as a fat substitute for muffin formulations. Foods 12:2584. https://doi.org/10.3390/foods12132584
4. Harastani R, James LJ, Ghosh S, Rosenthal AJ, Woolley E (2021) Reformulation of muffins using inulin and green banana flour: physical, sensory, nutritional and shelf-life properties. Foods 10:1883. https://doi.org/10.3390/foods10081883
5. Xu J, Bai M, Song H, Yang L, Zhu D, Liu H (2022) Hemp (Cannabis sativa subsp. sativa) chemical composition and the application of hempseeds in food formulations. Plant Food Hum Nutr 77:504–513. https://doi.org/10.1007/s11130-022-01013-x
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