Baking and sensory characteristics of muffins incorporated with apple skin powder

H. P. Vasantha Rupasinghe; Laixin Wang; Nancy L. Pitts; T. Astatkie

doi:10.1111/j.1745-4557.2009.00275.x

Baking and sensory characteristics of muffins incorporated with apple skin powder

H. P. Vasantha Rupasinghe, Laixin Wang, Nancy L. Pitts, T. Astatkie

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45 Citations (Scopus)

Original language	English
Pages (from-to)	685-694
Number of pages	10
Journal	Journal of Food Quality
Volume	32
Issue number	6
DOIs	https://doi.org/10.1111/j.1745-4557.2009.00275.x
Publication status	Published - Dec 2009

ASJC Scopus Subject Areas

Food Science
Safety, Risk, Reliability and Quality

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10.1111/j.1745-4557.2009.00275.x

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title = "Baking and sensory characteristics of muffins incorporated with apple skin powder",

author = "{Vasantha Rupasinghe}, {H. P.} and Laixin Wang and Pitts, {Nancy L.} and T. Astatkie",

year = "2009",

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language = "English",

volume = "32",

pages = "685--694",

journal = "Journal of Food Quality",

issn = "0146-9428",

publisher = "Wiley-Blackwell",

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T1 - Baking and sensory characteristics of muffins incorporated with apple skin powder

AU - Vasantha Rupasinghe, H. P.

AU - Wang, Laixin

AU - Pitts, Nancy L.

AU - Astatkie, T.

PY - 2009/12

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DO - 10.1111/j.1745-4557.2009.00275.x

M3 - Article

AN - SCOPUS:72249106936

SN - 0146-9428

VL - 32

SP - 685

EP - 694

JO - Journal of Food Quality

JF - Journal of Food Quality

IS - 6

ER -

Baking and sensory characteristics of muffins incorporated with apple skin powder

ASJC Scopus Subject Areas

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