Comparative evaluation of three essential oils as functional antioxidants and natural flavoring agents in ice cream

World Applied Sciences Journal

Volumn 23, Issue 2, 2013, Pages 159-166

  Ramadan, Khaled M A ^a   Ashoush, Ihab S ^b   El Batawy, O I ^b  

^a Ain Shams University   (Egypt)

^b Ain Shams University   (Egypt)

Author keywords

Antioxidants status; Basil; Essential oils; Ice cream; Marjoram; Physicochemical properties; Sensory evaluation; Thyme

Indexed keywords

EID: 84878966459     PISSN: 18184952     EISSN: 19916426     Source Type: Journal    
DOI: 10.5829/idosi.wasj.2013.23.02.13065     Document Type: Article

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