UTILIZATION OF ROSEMARY AND SAGE ESSENTIAL OILS IN THE IMPROVEMENT OF THE QUALITY OF CAKE AS ANTIMICROBIAL DURING HANDLING AND STORAGE
In this study, the essential oils of rosemary and sage were used to improve cake by two methods either addition or spraying at different concentra-tion on cup cake after 30 min. from baking. The components of essential oils were identified using Gas Chromatography (GC). These oils were eval-uated fo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2007-03-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14628_0d5ea42935ade31d69f5bd1fbbbbf91a.pdf |