Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

CYTA - Journal of Food

Volumn 13, Issue 2, 2015, Pages 220-226

  Uthumporn, U ^a   Woo, W L ^a   Tajul, A Y ^a   Fazilah, A ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

antioxidant; cookies; Eggplant; flour

Indexed keywords

ANTIOXIDANTS; FOOD TECHNOLOGY;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; COOKIES; EGGPLANT; FLOUR; FREE RADICAL SCAVENGING; NUTRITIONAL EVALUATIONS; OVERALL PROPERTIES; TOTAL PHENOLIC CONTENT;

FREE RADICALS;

EID: 84921898532     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2014.942700     Document Type: Article

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