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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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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, Marek1,2, Ivanišová, Eva1,2, Jančo, Ivona2
Source: Applied Sciences (2076-3417); Sep2025, Vol. 15 Issue 17, p9720, 24p
Database: Applied Science & Technology Source
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        Value: 10.3390/app15179720
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        Text: English
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      – TitleFull: 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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              Text: Sep2025
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              Y: 2025
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