Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extra...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2009
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| Online Access: | http://ir.uitm.edu.my/id/eprint/23180/ http://ir.uitm.edu.my/id/eprint/23180/1/PPb_NURUL%20AZLINA%20MUHAMAD%20AS%2009_5.pdf |