Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3098-x
Abstract: Abstract Adverse health effects of synthetic anti-oxidants have necessitated the use of natural anti-oxidants in food products. However, their incorporation may result into undesirable changes in physico-chemical and sensory attributes of the product. Hence, the… read more here.
Keywords: rich ghee; anti oxidant; oxidant rich; anti ... See more keywords