Effect of corn silk powder on the baking and quality dynamics of muffins

von Paick, Soutrick
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)

Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix

von Alam, Masud
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)