Effects of Flaxseed (Linum Usitatissimum) As Fat Mimetics on Physicochemical and Sensory Properties of Muffin

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...

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Bibliographic Details
Main Authors: Nurul Ashikin Mohammad Zaki, Noorlaila Ahmad, Nurul Nor Izzuani Nor Sham
Format: Article
Language:English
Published: Universiti Teknologi MARA, Negeri Sembilan 2021-10-01
Series:Journal of Academia
Subjects:
: fat mimetics
flaxseed
muffin
physicochemical properties
sensory properties
Online Access:https://myjms.mohe.gov.my/index.php/joa/article/view/15274

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