and sugar, but depended on the amount of added dukeum ramiepower. ... Texture and toughness increased when less dukeum ramieleaf powder was added. ... The objective of this study was to produce muffins with added dukeum ramieleaf powder and to compare
leaf powder, but those formulated with ramieleaf powder showed lower TBARS values than those in the ... The moisture, crude protein, crude fat, and crude ash in freeze-dried ramieleaf powder were found to ... With increasing amounts of ramieleaf powder, chromaticity decreased in brightness (L*) and redness (