Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation

Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation

Introduction. Due to the increasing demand for natural and functional products, scientists together with industries are conducting research to improve the nutritional quality of food. One of the ways to enhance the functionality of food is to add fruits or vegetables to their formulations. In this s...

Full description

Bibliographic Details
Main Authors: Alvine Sandrine Ndinchout, Debapriya Chattopadhyay, Nyegue Maximilienne Ascension, Varinder Kaur, Narpinder Singh, Moundipa Fewou Paul
Format: Article
Language:English
Published: Kemerovo State University 2022-01-01
Series:Foods and Raw Materials
Subjects:
dacryodes macrophylla l.
fruit
minerals
moisture content
muffins
rheology
sensory
specific gravity
texture analysis
water activity
Online Access:https://jfrm.ru/en/issues/7477/7430/

Internet

https://jfrm.ru/en/issues/7477/7430/

Similar Items