Work

Spent Coffee Grounds as a Viable Byproduct Alternative for Cocoa in Muffins: Physicochemical and Sensory Characterization

Year: 2026

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00883

Authors: Emiliano Terán, Eli Terán-Cabanillas, David M. Aleman-Hidalgo, J. Basilio Heredia, Rosabel Vélez-de la Rocha, Roberto J. Avena-Bustillos, Xueqi Li, Selina C. Wang

Institutions: Universidad Autónoma de Sinaloa, Centro de Investigación en Alimentación y Desarrollo

Language: English

Topic: Coffee research and impacts

Subfield: Pharmacology

Field: Medicine

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W7127182018

FWCI:

Cites: 31

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