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 引用（Scopus）

源语言	英语
页（从-至）	685-694
页数	10
期刊	Journal of Food Quality
卷	32
期	6
DOI	https://doi.org/10.1111/j.1745-4557.2009.00275.x
出版状态	已出版 - 12月 2009

!!!ASJC Scopus Subject Areas

食品科学
安全、风险、可靠性和质量

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10.1111/j.1745-4557.2009.00275.x

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Baking and sensory characteristics of muffins incorporated with apple skin powder

!!!ASJC Scopus Subject Areas

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