Effect of Natural Antioxidant of Cake Quality During Storage
Effect of Natural Antioxidant of Cake Quality During Storage is a scholarly work, published in 2005 in ''Arab Universities Journal of Agricultural Sciences''. The main subjects of the publication include chemistry, Archaeological natural, food storage, quality, antioxidant, biotechnology, food science, biology, and cocoa bean. Rancimat results showed that increasing natural antioxidant concentration led to longer butter stability and retarded rancidity than control.