Fiber enriched reduced sugar muffins from iso-viscous batters

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

Contributors

Details

Original languageEnglish
Pages (from-to)32-38
JournalLWT - Food Science and Technology
Volume65
Publication statusPublished - 2016
Peer-reviewedYes

External IDs

Scopus 84951948761
ORCID /0000-0002-1281-5966/work/142248831
ORCID /0000-0002-1914-8473/work/142249466

Keywords

Keywords

  • Backwaren