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Optimization of acorn (Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design approach

Manel Masmoudi, Souhail Besbes, ‪Mohamed Bouaziz, Marwa Khlifi, Dalanda Yahyaoui, Hamadi Attia

2020Food Chemistry33 citationsDOI

Topics & Concepts

AcornQuercus suberChemistryFood scienceBotanyBiologyCorkFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Optimization of acorn (Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design approach | Litcius