Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach
The current study is aimed to compare the effect of fat and/or wheat-flour substitution with apple pomace on the physicochemical and shelf-life of oily cakes. The sensory quality of samples was evaluated using the Delphi-Fuzzy logic method. The oily-cakes include the following: TCO: control; TW10% a...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/8111233 |
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