In processed cheese with the addition of A. odorum dry onion powder, the content of bioflavonoids in terms of quercetin was (1.351±0.021) % and (0.241±0.04) %. A rational dose of adding wild onion filler in the form of powder (5 %) and fresh (7 %)
Scope of application
Limitations for practical use
this vegetable filler has a positive effect on the shelf life of processed cheese.