2018•Journal of Food Science and TechnologyOpen access

Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins

Archana Gopalrao Lamdande, Shamsiya Trichur Khabeer, K. Ramalakshmi, Dasappa Indrani

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Key concepts: Jaggery, Food science, Sugar, Titratable acid, Chemistry, Wheat flour

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Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins — Research Paper | ScholarLens