The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake....

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Bibliographic Details
Main Authors:	Vasantha Kumari P, Saba Fathima
Format:	Article
Language:	fas
Published:	Research Institute of Food Science and Technology 2023-02-01
Series:	Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:	microbial analysis microstructure nutritional properties sensory properties wheat flour
Online Access:	https://journals.rifst.ac.ir/article_153984_dd252726a214a7a27784ed39a28ce045.pdf

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