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Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability.

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Bibliographic Details
Title:	Muffins Enriched with the Polysaccharide Fraction Residue After Isolation of Starch from Unripe Apples—Nutritional Composition, Profile of Phenolic Compounds, and Oxidation Stability.
Authors:	Gumul, Dorota¹, Kruczek, Marek^1,2, Ivanišová, Eva^1,2, Jančo, Ivona²
Source:	Applied Sciences (2076-3417); Sep2025, Vol. 15 Issue 17, p9720, 24p
Database:	Applied Science & Technology Source
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ISSN:	20763417
DOI:	10.3390/app15179720