https://www.selleckchem.com/products/raphin1.html
Therefore, the functional ingredient proved to be a feasible alternative for replacing butter in muffins, preserving the quality attributes and making them healthier foods. PRACTICAL APPLICATION Functional ingredients including fiber and low amounts of good-quality sources of fat have a simple manufacturing process, do not require heating, and perform well once incorporated to the matrix. They are versatile and could be incorporated in other bakery products to substitute butter or even oil, to obtain a reduced calorie product and with a
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