Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad

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Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad

This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extra...

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Bibliographic Details
Main Author:	Muhamad, Nurul Azlina
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2009
Subjects:	Organic chemistry Oxidation
Online Access:	https://ir.uitm.edu.my/id/eprint/23180/

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