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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |