Optimization of the debittering process of cornsilk powder using custom experimental design and its application in yeast bread preparation
Cornsilk has been used as a food material because it has high nutritional value. However, developing beverage and bakery products derived from cornsilk has received low acceptance among consumers due to its bitter taste. The saponin content in cornsilk may be the cause of this unpleasant taste. Ther...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004457 |
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