Summary
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Abstract
Here's a project idea for all of you bakers out there. What happens if you try your favorite muffin recipe with different types of flour (e.g., white, whole wheat, rye, soy, etc.)? Think of ways you can measure the results. How would you measure the density of a muffin? A kitchen scale would definitely be useful for this project, both for measuring the results and for portioning out the batter for equal-sized muffins. What other measures might be of interest? (Nakajima, 2005)Bibliography
Nakajima, K.N., 2005. "Muffin Fluff: The Effect of Flour Type on Muffin Density," California State Science Fair Project Abstract [accessed April 26, 2006] http://cssf.usc.edu/History/2005/Projects/J1122.pdf.
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General citation information is provided here. Be sure to check the formatting, including capitalization, for the method you are using and update your citation, as needed.MLA Style
Science Buddies Staff.
"The Fluffiest Muffins: Flour Type and Muffin Density." Science Buddies,
20 Nov. 2020,
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p080/cooking-food-science/fluffiest-muffins-flour-type.
Accessed 7 June 2023.
APA Style
Science Buddies Staff.
(2020, November 20).
The Fluffiest Muffins: Flour Type and Muffin Density.
Retrieved from
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p080/cooking-food-science/fluffiest-muffins-flour-type
Last edit date: 2020-11-20
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