ArticleFoods (Basel, Switzerland)2021
Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 9 citations in OpenAlex.
- Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.Foods (Basel, Switzerland) · 2024Article
- Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying.Foods (Basel, Switzerland) · 2023Article
- Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.Foods (Basel, Switzerland) · 2022Article
- Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (
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Registered trials
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