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Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs....
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| 出版年: | Plant Foods Hum Nutr |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer US
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6096888/ https://ncbi.nlm.nih.gov/pubmed/29948608 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11130-018-0675-0 |
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