Effects of Flaxseed (Linum Usitatissimum) As Fat Mimetics on Physicochemical and Sensory Properties of Muffin
Muffin is a sweet baked product with soft texture and good taste. Egg as one of the main ingredients in muffins plays a pivotal role in maintaining nutritional and physical properties of baked products. However, eggs have high cholesterol content and are related to cardiovascular disease and hyperch...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Teknologi MARA, Negeri Sembilan
2021-10-01
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| Series: | Journal of Academia |
| Subjects: | |
| Online Access: | https://myjms.mohe.gov.my/index.php/joa/article/view/15274 |