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Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies
This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and...
Guardat en:
| Publicat a: | Biomolecules |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6995587/ https://ncbi.nlm.nih.gov/pubmed/31835857 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom9120858 |
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