Browsing Food Science electronic theses and dissertations (MU) by Title "Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart"
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Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
(University of Missouri--Columbia, 2008)This study evaluated the feasibility of fortifying fresh pasta with beef heart, a beef by-product high in coenzyme Q₁₀. Incorporating freeze-dried beef heart into pasta significantly increased coenzyme Q₁₀ and protein ...