Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder
Author:
Affiliation:
1. Department of Food Service Management and Nutrition, Kongju National University
2. Department of Food and Nutrition, Sookmyung Women’s University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/jkfn-50-1-45.pdf
Reference55 articles.
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2. Phytochemicals and Antioxidant Activity of Milled Fractions of Different Wheat Varieties
3. An GJ. Quality characteristics and antioxidative activities of Suggidduk added cocoa powder. Culi Sci & Hos Res. 2019. 25:80-90.
4. AOAC. Official method of analysis. Association of Official Analytical Chemists, Washington, DC, USA. 2000.
5. Quality characteristics of cookies added with RS4 type resistant corn starch
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