Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

RESEARCH BACKGROUND: There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food into...

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Detalles Bibliográficos
Autores principales: Mihaylova, Dasha, Popova, Aneta, Goranova, Zhivka, Doykina, Pavlina, Goranov, Bogdan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2023
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666944/
https://www.ncbi.nlm.nih.gov/pubmed/38022882
http://dx.doi.org/10.17113/ftb.61.03.23.7843

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666944/
https://www.ncbi.nlm.nih.gov/pubmed/38022882
http://dx.doi.org/10.17113/ftb.61.03.23.7843

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