Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)-Reference-Cited by-同舟云学术

Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)

Published:2017-09-22 Issue:12 Volume:54 Page:3802-3809
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Prasad Writdhama^ORCID,Khamrui Kaushik,Mandal Surajit,Badola Richa

Funder

Indian Council of Agricultural Research (IN)

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2778-2/fulltext.html

Reference36 articles.

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4. AOAC (1995) Official methods of analysis of AOAC International, vol II, 16th edn. Association of Official Analytical Chemists, Arlington

5. Axten LG, Wohlers MW, Wegrzyn T (2008) Using phytochemicals to enhance health benefits of milk: impact of polyphenols on flavor profile. J Food Sci 73(6):H122–H126

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