Matthew J Bremner
Biographic Data
| ID | 4086231 |
|---|---|
| NAME | Matthew J Bremner |
| GIVEN NAMES | Matthew J |
| FAMILY NAME | Bremner |
| SIGNATURE | BREMNER M J |
| AFFILIATIONS | Ohio University |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 1 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2001 |
| LATEST PUBLICATION YEAR | 2001 |
| H-INDEX | 0 |
Consumer Acceptance of Pawpaw (Asimina Triloba) Fruit Puree as a Fat‐Reducing Agent in Muffins, Compared to Muffins Made with Applesauce and Fat
This study determined the consumer acceptance of pawpaw pulp as a fat‐reducing agent in muffins as compared to muffins made with fat (regular) and muffins made with applesauce. No significant differences were noted between the applesauce and pawpaw muffins. Overall, the analysis of variance indicated the muffins made with pawpaw puree were equally acceptable to the other muffins for all characteristics, with the exception of appearance (color), i…
No prominent works on this page.
Consumer Acceptance of Pawpaw (Asimina Triloba) Fruit Puree as a Fat‐Reducing Agent in Muffins, Compared to Muffins Made with Applesauce and Fat
This study determined the consumer acceptance of pawpaw pulp as a fat‐reducing agent in muffins as compared to muffins made with fat (regular) and muffins made with applesauce. No significant differences were noted between the applesauce and pawpaw muffins. Overall, the analysis of variance indicated the muffins made with pawpaw puree were equally acceptable to the other muffins for all characteristics, with the exception of appearance (color), i…
Chemistry (1 works) · Food Science (1 works) · Methodology and Impact of Social Science Research (1 works)