Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses

The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement i...

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Detalles Bibliográficos
Autores principales: Lončar, Biljana, Pezo, Lato, Filipović, Vladimir, Nićetin, Milica, Filipović, Jelena, Pezo, Milada, Šuput, Danijela, Aćimović, Milica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222423/
https://www.ncbi.nlm.nih.gov/pubmed/35741946
http://dx.doi.org/10.3390/foods11121750

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222423/
https://www.ncbi.nlm.nih.gov/pubmed/35741946
http://dx.doi.org/10.3390/foods11121750

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