The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it’s physicochemical prop
This repository contains raw data, organized datasets, and statistical results related to the development and evaluation of tilapia pâté formulations, including sensory analyses, physicochemical param
The dataset contains the results of Jerusalem artichoke addition on the texture of wheat bread. The following bread variants were tested: control bread, bread with 15% and 30% Jerusalem artichoke addi
A functional tomato sauce was developed through the enrichment of high-lycopene tomato pulp (TomP) with pea protein (PP), freeze-dried olive powder (OP), and tomato peel powder (TPP) to achieve good s
