Development of fiber-enriched muffins using pomegranate peel powder and its effect on physico-chemical properties and shelf life of the muffins.
Namrata A GiriPrasad GaikwadNilesh N GaikwadManjunatha NT KrishnakumarVikram KadPinky RaigondSwati SuryavanshiR A MarathePublished in: Journal of the science of food and agriculture (2023)
This study provides the opportunity to use PPP as functional ingredients and natural preservative in preparation of muffins. This article is protected by copyright. All rights reserved.
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