Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

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Location: Deutsche Nationalbibliothek Frankfurt am Main

ISSN: 1573-9104

Extent: Online-Ressource

Language: Englisch

Notes: online resource.

Bibliographic citation: Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties ; volume:73 ; number:3 ; day:8 ; month:6 ; year:2018 ; pages:196-202 ; date:9.2018
Plant foods for human nutrition ; 73, Heft 3 (8.6.2018), 196-202, 9.2018

Classification: Technische Chemie

Creator: Pawłowska, Katarzyna

Contributor: Kuligowski, Maciej
Jasińska-Kuligowska, Iwona
Kidoń, Marcin
Siger, Aleksander
Rudzińska, Magdalena
Nowak, Jacek
SpringerLink (Online service)

DOI: 10.1007/s11130-018-0675-0

URN: urn:nbn:de:101:1-2018091408404809774253

Rights: Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:33 AM CEST

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Associated

Pawłowska, Katarzyna
Kuligowski, Maciej
Jasińska-Kuligowska, Iwona
Kidoń, Marcin
Siger, Aleksander
Rudzińska, Magdalena
Nowak, Jacek
SpringerLink (Online service)

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Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

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