Effect of corn silk powder on the baking and quality dynamics of muffins
Soutrick Paick,
Rahul Das,
Masud Alam
et al.
Abstract:Corn silk, often considered as a waste material in sweet corn processing, is typically discarded by most food manufacturing industries. This study aims to maximize the utilization of corn silk by evaluating its phytochemical, physicochemical and sensory characteristics. The development of food products with enhanced nutritional value is a pressing concern for both scientists and food producers in the industry. Therefore, this research focuses on the creation of highly nutritious muffins incorporating underutil… Show more
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