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...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Árabe |
| منشور في: |
Mansoura University, Faculty of Agriculture
2020-02-01
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| سلاسل: | Journal of Food and Dairy Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://jfds.journals.ekb.eg/article_78884_f61d18c6b06cdda8eeaf65ecf9a96fa9.pdf |
| الوسوم: |
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