|
|||||
|
|
Acidulant effect on greening,reducing capacity,and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage |
|
| Authors: | Joele T Atonfack Zeynep A Ataman Lilian M Were |
| Affiliation: | 1. Food Science Program, Keck Center for Science and Engineering, Chapman University, Orange, CA, USA;2. Department of Biology, Mt San Jacinto College, San Jacinto, CA, USA |
| Abstract: | |
| Keywords: | acidulants baking soda greening hydroxycinnamic acids sunflower butter tryptophan |