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Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin.

• Authors : G M, Vinay¹ (AUTHOR); Singh, A. K.¹ (AUTHOR)

Subjects: *MUFFINS; *PEARL millet; *WHEY protein concentratesASIA

• Source: Journal of Food Processing & Preservation. 3/13/2024, Vol. 2024, p1-11. 11p.

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Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins.

• Authors : Tukassar, Ammara¹ (AUTHOR); Shukat, Rizwan¹ (AUTHOR) ; Iahtisham‐Ul‐Haq² (AUTHOR)

Subjects: *MUFFINS; *CAULIFLOWER; *FLAVONOIDS

• Source: Food Science & Nutrition. Oct2023, Vol. 11 Issue 10, p6020-6031. 12p.

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بررسی امکان تولید کیک مافین با پوشش شکلاتی پروبیوتیک بر پایه نشاسته گندم-نشاسته اصلاح شده سیب زمینی.

• Authors : سیما آتشین بار¹; فرزانه عبدالملک&² ; بابک غیاثی طرزی³

Subjects: *STARCH; *LACTOBACILLUS casei; *MUFFINS

• Source: Journal of Food Science & Technology (2008-8787). Jun2023, Vol. 20 Issue 136, p150-171. 22p.

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Physicochemical, nutritional, and sensory characteristics of gluten‐free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour.

• Authors : Mitharwal, Swati¹ (AUTHOR); Chauhan, Komal¹ (AUTHOR)

Subjects: *RAGI; *BUCKWHEAT; *MUFFINS

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-15. 15p.

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SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS.

• Authors : MOLDOVAN, Camelia^1,2 ; POPA, Viorica-Mirela^1,2; RABA, Diana-Nicoleta²

• Source: Scientific Papers. Series D. Animal Science. 2023, Vol. 66 Issue 1, p441-447. 7p.

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Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin.

• Authors : Khaleel, Gangavarapu¹ (AUTHOR); Sharanagat, Vijay Singh¹ (AUTHOR) ; Singh, Lochan² (AUTHOR)

Subjects: *MUFFINS; *BAKED products; *CITRUS

• Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-14. 14p.

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Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours.

• Authors : ISIK, Fatma¹ ; OZGOREN, Ezgi¹ ; SOLA, Yagmur¹

• Source: Pamukkale University Journal of Engineering Sciences. 2022, Vol. 28 Issue 7, p1051-1061. 11p.

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Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste.

• Authors : Sethi, Shruti¹ (AUTHOR) ; Joshi, Alka¹ (AUTHOR); Seth, Kirti² (AUTHOR)

Subjects: *CITRUS fruit industry; *MUFFINS; *FLOUR

• Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-10. 10p.

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Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content.

• Authors : de Souza Gomes, Daiane¹ ; Silva Rosa, Lucas²; do Prado Cordoba, Layse¹

Subjects: *MUFFINS; *ESSENTIAL amino acids; *SUSTAINABLE development

• Source: Ciência Rural. 2022, Vol. 52 Issue 7, p1-14. 14p.

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Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours.

• Authors : Yalcin, Elif¹ (AUTHOR); Ozdal, Tugba² (AUTHOR) ; Gok, Ilkay¹ (AUTHOR)

Subjects: *FLOUR; *GRAPE seeds; *MUFFINS

• Source: Journal of Food Processing & Preservation. May2022, Vol. 46 Issue 5, p1-9. 9p.

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