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Published/Copyright:
May 7, 2025
Published Online: 2025-05-07
©2025 Walter de Gruyter GmbH, Berlin/Boston
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- Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
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Articles in the same Issue
- Frontmatter
- Articles
- Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil
- Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions
- Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices
- Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
- Storage stability of fresh, sonicated, and pasteurized noni juices
- White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
