Effect of Preservatives Upon Sensory Properties of Laboratory Biscuit During Storage
The study was conducted to detect the effect of addition of 0.03, 0.06 and0.10% potassium sorbate and 0.10, 0.15, 0.20 and 0.30% sodium propionate upon the sensory properties of laboratory made biscuit. The statistical analysis of the results revealed no significant differences (P
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| Format: | Article |
| Language: | Arabic |
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College of Science for Women, University of Baghdad
2009-06-01
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| Series: | Baghdad Science Journal |
| Online Access: | http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/976 |