Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder
The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcu...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 5 vom: 09. Okt., Seite 435-43 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2012
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Comparative Study Journal Article Antioxidants Curcumin IT942ZTH98 |
| Online verfügbar |
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