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Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber cont...
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| Gepubliceerd in: | Food Sci Nutr |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
John Wiley and Sons Inc.
2019
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6526675/ https://ncbi.nlm.nih.gov/pubmed/31139391 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1020 |
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