Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives-Reference-Cited by-同舟云学术

Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives

Published:2017-03-17 Issue:6 Volume:41 Page:e13242
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Soumya C.¹,Sudha M. L.¹,Vijaykrishnaraj M.¹,Negi Pradeep S.²,Prabhasankar P.¹

Affiliation:

1. Department of Flour Milling, Baking & Confectionery Technology; CSIR-Central Food Technological Research Institute; Mysore 570020 India

2. Department of Fruit and Vegetable Technology; CSIR-Central Food Technological Research Institute; Mysore 570020 India

Funder

Council for Scientific and Industrial Research

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13242/fullpdf

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