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Study on the sensory and proximate analysis of muffins made using okra mucilage extract as an egg replacer
May27May 28, 2024Journal of Advanced Research in Food Science and Nutrition

Study on the sensory and proximate analysis of muffins made using okra mucilage extract as an egg replacer

Okra mucilage has recently been investigated as a possible food emulsifier, which can improve the stability, texture and appearance of food.The study aims to examine…

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