Optimization of ginger (Zingiber officinale) and cinnamon (Cinnamomum verum) on total phenolics, antioxidant activity and loaf volume of bread
As human awareness increases with healthy consumption patterns, food products can be developed into functional foods, one of which is white bread with the addition of ginger and cinnamon. Ginger and cinnamon have phenolic compounds that act as an antioxidant, but the addition in white bread affect t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2022-07-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/92/120 |