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Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

Crossref DOI link: https://doi.org/10.1007/s11130-018-0675-0

Published Online: 2018-06-08

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Pawłowska, Katarzyna https://orcid.org/0000-0001-6367-0528
Kuligowski, Maciej

Jasińska-Kuligowska, Iwona

Kidoń, Marcin

Siger, Aleksander

Rudzińska, Magdalena

Nowak, Jacek
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Article History

First Online: 8 June 2018

Compliance with Ethical Standards

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: This article does not contain any studies with human or animal subjects.

: The authors declare that they have no conflict of interest.