Effect of inulin as a fat replacer on texture and sensory properties of muffins

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)2531-2537
JournalInternational Journal of Food Science and Technology
Volume45
Publication statusPublished - 2010
Peer-reviewedYes

External IDs

Scopus 78649577127
ORCID /0000-0002-1914-8473/work/142249429

Keywords

Keywords

  • Backwaren