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This study was carried out to develop cupcakes with an innovative recipe having nutrient density and other functional and nutraceutical properties. By studying of chemical composition for raw material ,The highest protein content was for whey protein

Egyptian Journal of Food Science Pub Date : 2023-04-05 DOI:10.21608/ejfs.2023.181374.1151
Mostafa asal
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本研究的目的是开发一种具有营养密度和其他功能和营养保健特性的创新配方纸杯蛋糕。通过对原料化学成分的研究，蛋白质含量最高的是乳清蛋白
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Egyptian Journal of Food Science
Egyptian Journal of Food Science
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