Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition

Today, the demand for functional products has increased. Apricot kernel is an important source of protein, oil, and fiber and has high antioxidant and antimicrobial properties. In this study, the effect of adding different levels (15% and 30%) of apricot kernel flour (AKF) to the cupcake formulation...

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Detalles Bibliográficos
Autores principales: Ahmadi, Fahimeh, Aghajani, Narjes, Gohari Ardabili, Ashraf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907751/
https://www.ncbi.nlm.nih.gov/pubmed/35311177
http://dx.doi.org/10.1002/fsn3.2688

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907751/
https://www.ncbi.nlm.nih.gov/pubmed/35311177
http://dx.doi.org/10.1002/fsn3.2688

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