Changes of phytosterols, rheology, antioxidant activity and emulsion stability of salad dressing with cocoa butter during storage
Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, an...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Technology and Biotechnology
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80893/1/PHYTO.pdf |
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