BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER
- 9 December 2009
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 32 (6), 685-694
- https://doi.org/10.1111/j.1745-4557.2009.00275.x
Abstract
No abstract availableKeywords
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