Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties

This study aimed to investigate and optimize the quality and sensory properties of baked products with lutein-enriched marigold flower powder (MP). Lutein-enriched marigold flowers produced via hydroponic methods using LED lights were used as a functional material in sponge cakes to increase lutein...

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Detalles Bibliográficos
Autores principales: Kim, Si-Yeon, Hong, Seok-Young, Choi, Hyun-Su, Kim, Jong-Hun, Jeong, Se-Ho, Lee, Su-Yong, Kim, Sung-Hun, Lee, Dong-Un
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914822/
https://www.ncbi.nlm.nih.gov/pubmed/36766037
http://dx.doi.org/10.3390/foods12030508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914822/
https://www.ncbi.nlm.nih.gov/pubmed/36766037
http://dx.doi.org/10.3390/foods12030508

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