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July 21, 2024Food Science and Technology International

Effect of corn silk powder on the baking and quality dynamics of muffins

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Authors

SPSoutrick PaickRDRahul DasMAMasud Alam

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Paick et al. (2024) studied this question.

synapsesocial.com/papers/68e5f93bb6db64358758d8cahttps://doi.org/10.1177/10820132241265947
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

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  3. 3Polydextrose and guar gum as a fat substitute in rice cookies and its physical, textural, and sensory properties2022 · 29 citations
  4. 4Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage2021 · 31 citations