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

par Paick, Soutrick
Publié dans: 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

par Alam, Masud
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)