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Application of Electromyography (EMG) for Comprehensive Texture Evaluation of Muffins Formulated with Incorporation of Beetroot and Sprouted Soy Flour

Sunanda Jaiswal,Bhavnita Dhillon,Navdeep Singh Sodhi,Dalbir Singh Sogi,Raman Manoharlal,G. V. S. Saiprasad,Shivangi Sharma

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION（2024）

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Key words
Muffins,Beetroot,Ethylene-primed sprouted soy flour,Physico-chemical,Texture profile analysis (TPA),Electromyography (EMG)
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