Antimicrobial and Antioxidant Properties of Oregano (Origanum vulgare L.) Leaves as an Additive for Food Preservation in Bread Flour Products
This research assessed the effectiveness of oregano (Origanum vulgare L.) extract, specifically its antimicrobial and antioxidant properties, as an additive for a bread flour-based product. The infusion method was used to infuse the oregano leaves which were then infused into the dough of the pandes...
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| Main Authors: | , , |
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| Format: | text |
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Animo Repository
2023
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/conf_shsrescon/2023/poster_fnh/1 https://animorepository.dlsu.edu.ph/context/conf_shsrescon/article/1740/viewcontent/PoP_FNH_Gomez_Loterte_Yasoña___Willwinrich_Gomez.docx.pdf |
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| Institution: | De La Salle University |