Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract
The present work highlights the potential production of value-added butter with enhanced nutritional and microbiological properties through the addition of 2 - 10% (w/w) green tea (Camellia sinensis L.) extract. The results revealed no significant difference in the moisture content (13 - 14% w/w) of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88444/1/ABSTRACT.pdf |