Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户:wangdianxitong
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The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investigated. Muffins were prepared with FSH at different levels and batter flow properties were studied. The muffin batter viscosity increased
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