Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder
Cupcakes are a popular treat enjoyed by people of all ages. This study aimed to develop cupcakes with improved nutritional value by incorporating whole-wheat oat flour and strawberry powder. Whole oat flour is a good source of protein, fat, and fiber compared to wheat flour. It also boasts the highe...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2024-06-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_359998_43d60cdd0bf118885b5b088bc9994681.pdf |
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