Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review
Divyanshi Shukla,
Brij Nath Tewari,
Sunil P Trivedi
et al.
Abstract:Raw ingredients directly affect the quality of processed foods. Along with improvements in processing technology, processed food production has grown significantly. The percentage of bakery products in total food consumption is very high, and soft bakery foods despite having a short shelf life, are well-liked because of their deliciousness. Special attention is paid to muffins with various combinations of nutritive ingredients and organoleptic qualities. Recent research studies have extensively covered the use… Show more
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