Cargando…
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...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
|
| Materias: | |
| 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 |