Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Cauliflower (Brassica oleracea var. botrytis) by‐products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder‐based muffin formulations were made by the progressive replacement of wheat flour (WF) w...

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Detalles Bibliográficos
Autores principales: Tukassar, Ammara, Shukat, Rizwan, Iahtisham‐Ul‐Haq,  , Butt, Masood Sadiq, Nayik, Gulzar Ahmad, Ramniwas, Seema, Al Obaid, Sami, Ali Alharbi, Sulaiman, Ansari, Mohammad Javed, Konstantinos Karabagias, Ioannis, Sarwar, Nazmul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563684/
https://www.ncbi.nlm.nih.gov/pubmed/37831734
http://dx.doi.org/10.1002/fsn3.3536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563684/
https://www.ncbi.nlm.nih.gov/pubmed/37831734
http://dx.doi.org/10.1002/fsn3.3536

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