%0 Journal Article
%T Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation
%A Ndinchout, A..
%A Chattopadhyay, D..
%A Ascension, N..
%A Singh, N..
%A Paul, M..
%K Dacryodes macrophylla L. fruit, minerals, moisture content, muffins, rheology, sensory, specific gravity, texture analysis, water activity
%J Foods and Raw Materials
%D 2022
%N 10
%P 10
%I Кемеровский государственный университет