Effect of Chia And Quinoa Seeds Extract as Natural Antioxidant on the Oxidative Stability of Fermented Cream Analogue
Extracts of chia and quinoa seeds were added to fermented cream analogues at concentrations of 200 and 400 ppm. Antioxidant properties of the extracts and the effect of adding chia and quinoa seed extracts on the chemical and sensory properties, as well as the anti-oxidant stability indices of ferme...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Árabe |
| 出版事項: |
Mansoura University, Faculty of Agriculture
2020-02-01
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| シリーズ: | Journal of Food and Dairy Sciences |
| 主題: | |
| オンライン･アクセス: | https://jfds.journals.ekb.eg/article_78884_f61d18c6b06cdda8eeaf65ecf9a96fa9.pdf |
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