Investigating the anti-hypolipidemic effects of croissants enriched with fruit byproducts in a rat model
Abstract This study assessed the impact of partially replacing wheat flour in croissants with 10% or 15% orange peel (OP), watermelon rind (WR), or melon peel (MP) on sensory properties, in vitro antioxidant capacity (DPPH, total phenolics, flavonoids), and anti-hyperlipidemic activity in rats. Nine...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00482-z |
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