Effect of Roselle Calyces Concentrate with Other Ingredients on the Physiochemical and Sensory Properties of Cupcakes

Autor: Abdel-Moemin Ar

Publikováno v: Journal of Food Processing & Technology. 7

Purpose: Roselle calyces are a major crop for export and used to make a common drink in Egypt. The objective of this research was to determine the physiochemical and the sensory properties of cupcakes formulated with roselle calyces concentrate incub

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::603751b47cc4251c75b6f60f820b5435
https://doi.org/10.4172/2157-7110.1000603

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