Influence of different types of baking powder on quality properties of muffins
The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of muffins. The physicochemical properties of both the batter and the final product were evaluated, in add...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2020-07-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/83549 |