Nutritional, antioxidant and sensory properties of cereal bars fortified by edible flowers
The aim of this study was to determine the antioxidant activity (DPPH method), total polyphenols, and phenolic acids (spectrophotometrically), as well as total dry matter, fat content, crude protein (Kjeldahl method), and ash content in cereal bars fortified with a 5 % addition of edible flowers. Th...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2024-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2024/1821-44872402053N.pdf |
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