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Use of coffee silverskin to improve the functional properties of cookies
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in a...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542891/ https://ncbi.nlm.nih.gov/pubmed/31205353 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03773-y |
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