Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins
Abstract Reducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Brawijaya
2021-04-01
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| Series: | Industria: Jurnal Teknologi dan Manajemen Agroindustri |
| Subjects: | |
| Online Access: | https://industria.ub.ac.id/index.php/industri/article/view/612 |