Open AccessQUALITY CHARACTERISTICS OF MUFFINS PREPARED FROM REPLACEMENT OF WHEAT WITH BARLEY: NUTRITIONAL, ANTI-OXIDATIVE AND MICROBIAL POTENTIAL
Publication year - 2022
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2022.14.1.1
Subject(s) - food science , oxidative phosphorylation , quality (philosophy) , business , microbiology and biotechnology , chemistry , environmental science , biology , biochemistry , physics , quantum mechanics