Production and Quality Evaluation of Cupcakes Enriched with Prebiotics
This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and sugar beet pulp at 10.50 and 0.35%. Crude fiber...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2023-12-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_328808_2cf79dae6cf838aeb366cadc8c06aaa2.pdf |
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