Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source.

Foods · 2025 · PMC11854736 · PMID 40002045

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a clear trendno p-value reported

pH of Batter and Vegan Muffins The pH values of both the muffin batter and crust exhibit a clear trend with increasing HPI content ( Table 2 ).

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