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Optimization of acorn (Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design

Manel Masmoudi1, Souhail Besbes1, Mohamed Ali Bouaziz1

  • 1Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.

Food Chemistry
|May 29, 2020
PubMed

Keywords:
Acorn flourGluten-freeHydrocolloidsMixture designMuffin

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