Open AccessAntioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
Author(s) -
Nur Aqilah Ismail,
Muhamad Faris Ab Aziz,
Mohammad Rashedi IsmailFitry
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.5.14
Subject(s) - hibiscus sabdariffa , chemistry , food science , tbars , dpph , antioxidant , thiobarbituric acid , lycium , lipid peroxidation , biochemistry , medicine , alternative medicine , pathology