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What is Muesli Flour Impact on Egg Roll Quality about?

This study investigates the effects of substituting muesli flour in cheese egg rolls at levels of 30%, 40%, and 50% on hedonic quality, physical characteristics, and nutritional content. Results indicate significant differences in sensory attributes such as color, aroma, and texture, with varying protein, fat, ash, and water content across the different substitution levels. The findings suggest that muesli flour enhances the nutritional profile of egg rolls while affecting their sensory qualities.

Author

nisa atifa

Language

EN