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. |
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| 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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