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Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract
Bakery products are a food appreciated by consumers all over the world. There is a great opportunity to incorporate more bioactive compounds to enhance its quality. The objective of this study was to utilize the advantage of CTE in the production of sponge cake. The five different levels of CTE (0,...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6046012/ https://ncbi.nlm.nih.gov/pubmed/30065397 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3204-0 |
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