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Effect on Ziziphus jujuba Mill. fruit powders embedded on physicochemical properties, biological activities, and rheologic quality of cake
This study aimed to improve the effects on the physical, textural, and rheological characteristics of cake supplied with Ziziphus jujuba fruit powder at rates of 0%, 3%, 5%, and 10%. The Physicochemical and antioxidant as well as the antibacterial activity and sensory qualities of Z. jujuba fruits w...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261809/ https://www.ncbi.nlm.nih.gov/pubmed/37324873 http://dx.doi.org/10.1002/fsn3.3276 |