Item request has been placed!

Item request cannot be made.

Processing Request

Search Results

Display Settings

Results per page: 10

Sort By: Relevance

Filter

Your Filters

Publication : journal of food quality Publisher : hindawi limited Filter by : Subject

Reset filters

Item request has been placed!

Item request cannot be made.

Processing Request

Academic Journal

The Effect of Upcycled Brewers' Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins.

Authors : Combest, Shannon¹ (AUTHOR); Warren, Cynthia¹ (AUTHOR)

Subjects: *MUFFINS; *FLOUR; *ENRICHED foods

Source: Journal of Food Quality. 3/16/2022, p1-9. 9p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Effects of Sugar Substitution with (Stevianna) on the Sensory Characteristics of Muffins.

Authors : Jingrong Gao¹; Brennan, Margaret A.¹; Mason, Susan L.¹

Subjects: *BAKED products; *MUFFINS; *SUGARS

Source: Journal of Food Quality. 2/22/2017, p1-11. 11p.

Record details

Read Online Read More Add to Saved list

Academic Journal

Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit ( Phoenix Dactylifera L.) Fiber Concentrates.

Authors : Mrabet, Abdessalem^1,2; Rodríguez-Gutiérrez, Guillermo¹; Rodríguez-Arcos, Rocío¹

Subjects: *MUFFINS; *DATE palm; *FOOD quality

Source: Journal of Food Quality. Aug2016, Vol. 39 Issue 4, p237-244. 8p.

Record details

Read Online Read More Add to Saved list

Academic Journal

SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR.

Authors : ACOSTA, KATHRYN¹; CAVENDER, GEORGE¹; KERR, WILLIAM L.¹

Subjects: *MUFFINS; *FLOUR; *FOOD quality

Source: Journal of Food Quality. Oct2011, Vol. 34 Issue 5, p343-351. 9p.

Record details

Read Online Read More Add to Saved list

Academic Journal

A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS.

Authors : GEERA, BHIMALINGESWARAPPA¹; REILING, JULIE A.¹; HUTCHISON, MARK A.¹

Subjects: *EGGS; *PRODUCT quality; *MUFFINS

Source: Journal of Food Quality. Oct2011, Vol. 34 Issue 5, p333-342. 10p.

Record details

Read Online Read More Add to Saved list

Academic Journal

BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER.

Authors : RUPASINGHE, H. P. VASANTHA¹ ; WANG, LAIXIN¹; PITTS, NANCY L.¹

Subjects: *FRUIT skins; *APPLES; *DIETARY fiber

Source: Journal of Food Quality. Dec2009, Vol. 32 Issue 6, p685-694. 10p. 2 Charts, 1 Graph.

Record details

Read Online Read More Add to Saved list

Academic Journal

PHYSICAL AND SENSORY CHARACTERISTICS OF NO-SUGAR-ADDED/LOW-FAT MUFFIN.

Authors : Khouryieh, Hanna A.¹; Aramouni, Fadi M.¹; Herald, Thomas J.¹

Subjects: *MUFFINS; *BAKED products; *XANTHAN gum

Source: Journal of Food Quality. Oct2005, Vol. 28 Issue 5/6, p439-451. 13p. 4 Charts.

Record details

Read Online Read More Add to Saved list

Academic Journal

PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE-WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL.

Authors : Shearer, Adrienne E. H.¹; Davies, Catherine G. A.¹

Subjects: *MUFFINS; *BATTERS (Food); *LINSEED oil

Source: Journal of Food Quality. Apr2005, Vol. 28 Issue 2, p137-153. 17p. 4 Charts, 5 Graphs.

Record details

Read Online Read More Add to Saved list