Physicochemical and Sensory Analysis of Apple Cream Fillings for Use in the Pastry Industry
The sensory and physicochemical properties of three different recipes for apple cream filling were investigated, focusing on their potential to enhance consumer appeal in pastry applications. Two of the recipes incorporate dried apple cubes (AP1, 48% and AP2, 38% <i>w/w</i>, respectively...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/15/8386 |
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