Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
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DOI: 10.1515/ijfe-2022-0225
Abstract: Abstract Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the… read more here.
Keywords: volatile aroma; potato flour; raw dehydrated; dehydrated potato ... See more keywords