Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract

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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...

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Bibliographic Details
Main Authors:	Thakaeng, Pakathip, Wongsakul, Sirirung, Mat Yusoff, Masni
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88444/ http://psasir.upm.edu.my/id/eprint/88444/1/ABSTRACT.pdf

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