Antioxidant Properties of Nigella Sativa L. Oil in Muffin Cake Formulation: Physicochemical, Mechanical, and Techno-functional Analysis
Nigella Sativa L. Oil (NSO) serves as a significant source of bioactive compounds and antioxidants, potentially contributing to improved global health when incorporated into baked goods. Its role is vital in evaluating product quality, extending shelf life, and preventing oxidation. This research in...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Iranian Institute of Research and Development in Chemical Industries (IRDCI)-ACECR
2025-04-01
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| Seri Bilgileri: | Iranian Journal of Chemistry & Chemical Engineering |
| Konular: | |
| Online Erişim: | https://ijcce.ac.ir/article_721145_e98fe7f2abd6ca967d565f84617a4209.pdf |
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