Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach
Abstract Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design‐Expert v. 10 software (0–25, 25–0, 18.75–6.25, 6.25–18.75, and 12.5–12.5). Addition of nettle and MT seeds to the cake reduced the moisture content, volume, and spri...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2041 |