Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

The effect of substituted wheat flour with pomegranate peel powder (PPP) at different ratios 5, 10, 15, and 20% on chemical composition, physical properties, color appearance, staling, and the sensory evaluation of the high-fibre cupcake was evaluated. The obtained results revealed that a slight inc...

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Detalles Bibliográficos
Autores principales: Gadallah, Mohamed, Shabib, Zeinab, El-Hazmi, Taghreed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9288326/
https://www.ncbi.nlm.nih.gov/pubmed/35855955
http://dx.doi.org/10.1155/2022/6461949

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9288326/
https://www.ncbi.nlm.nih.gov/pubmed/35855955
http://dx.doi.org/10.1155/2022/6461949

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