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Betel leaves was evaluated as an antioxidant to enhance the shelf-life of ghee (heat clarified milk fat) against oxidative deterioration. Addition of betel leaves at final stage of heat clarification was found more effective in controlling oxidative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3809::49c2d148f612f91564242e1d82638196
http://eprints.umsida.ac.id/10743/
http://eprints.umsida.ac.id/10743/
Autor:
Kapadiya, Dhartiben B.1 dhartikapadiya@gmail.com, Prajapati, Darshna B.1 darshna367@gmail.com, Jain, Amit Kumar1 amitkr10@gmail.com, Mehta, Bhavbhuti M.1 bhavbhuti5@yahoo.co.in, Darji, Vijaykumar B.2 vbdarjee@yahoo.com, Aparnathi, Kishorkumar D.1 kd_aparnathi@yahoo.co.in
Publikováno v:
Veterinary World. Jul2016, Vol. 9 Issue 7, p710-716. 7p.
