Quality Evaluation and Multi-Criteria Optimization of Cookies Fortified with Lyophilized Black Goji
Lyophilized black goji berry powder (LBGBP) cultivated in Serbia was evaluated and optimized as a fortification agent in cookie formulation. Nutritional, chemical, technical and biological characteristics, in vitro release and storage stability were analyzed. LBGBP is characterized by a phenolic-ric...
Gorde:
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2026-05-01
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| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/15/10/1733 |
| Etiketak: |
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