The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for 10 days a...

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Detalles Bibliográficos
Autores principales: Weragama, Dilshani, Weerasingha, Viraj, Jayasumana, Lakmini, Adikari, Jayantha, Vidanarachchi, Janak K., Priyashantha, Hasitha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498046/
https://www.ncbi.nlm.nih.gov/pubmed/34646545
http://dx.doi.org/10.1002/fsn3.2551

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498046/
https://www.ncbi.nlm.nih.gov/pubmed/34646545
http://dx.doi.org/10.1002/fsn3.2551

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