Litcius/Paper detail

Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins

Maninder Kaur, Manpreet Kaur, Harpreet Kaur

2022Journal of Food Measurement & Characterization19 citationsDOI

Topics & Concepts

ChewinessFood scienceDietary fiberFlavorRheologyPolyphenolChemistryFiberAntioxidantMoistureSensory analysisDietary fibreMaterials scienceComposite materialBiochemistryOrganic chemistryPolysaccharides Composition and ApplicationsFood composition and propertiesPostharvest Quality and Shelf Life Management
Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins | Litcius