Total phenols, antioxidant activity and sensory evaluation of bread fortified with spearmint
This study focused on the functional properties of bread incorporated with spearmint (S) aqueous extract (S1 = 0% (control),S2 = 2.5%,S3 = 5.0% andS4 = 7.5%) by measuring total phenolic content (TPC), DPPH radical scavenging activity, and ferrous-ion chelating (FIC) ability. Additionally, spearmint...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Springer
2021
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/27242/ |
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| Institution: | Universiti Malaya |
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