Cargando…
Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber cont...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526675/ https://www.ncbi.nlm.nih.gov/pubmed/31139391 http://dx.doi.org/10.1002/fsn3.1020 |