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...

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Detalles Bibliográficos
Autores principales: Kozlowska, Mariola, Zbikowska, Anna, Marciniak-Lukasiak, Katarzyna, Kowalska, Malgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6995587/
https://www.ncbi.nlm.nih.gov/pubmed/31835857
http://dx.doi.org/10.3390/biom9120858

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6995587/
https://www.ncbi.nlm.nih.gov/pubmed/31835857
http://dx.doi.org/10.3390/biom9120858

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