Effects of Guava leaf extract on the quality and antioxidant capacity of sugar free bread
<b>Objective:</b> In order to develop a sugar-free, antioxidant and low-cost bread. <b>Methods:</b> <i>Guava</i> leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and fre...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2022-11-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20221034 |