Physico-functional evaluation, process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement

Author:

Negi Taru,Vaidya Devina,Tarafdar Ayon,Samkaria Shubham,Chauhan Nilakshi,Sharma Swati,Sirohi RanjnaORCID

Publisher

Springer Science and Business Media LLC

Reference46 articles.

1. Lebesi DM, Tzia C. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Tech. 2011;4:710–22.

2. Ureta MM, Olivera DF, Salvadori VO. Quality attributes of muffins: effect of baking operative conditions. Food Bioprocess Tech. 2014;7:463–70.

3. Mishra N, Chandra R. Development of functional biscuit from soy flour and rice bran. Int J Agr Food Sci. 2012;2:14–20.

4. Kim JH, Lee HJ, Lee HS, Lim E, Imm J, Suh HJ. Physical and sensory characteristics of fiber-enriched sponge cakes made with Opuntia humifusa. J Food Sci Tech. 2012;47:478–84.

5. Bhat MA, Bhat A. Study on physico-chemical characteristics of pumpkin blended cake. J Food Process Technol. 2013;4:1–4.

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3