Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of co...

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Détails bibliographiques
Publié dans:J Food Sci Technol
Auteurs principaux: Jan, Ulfat, Gani, Adil, Ahmad, Mudasir, Shah, Umar, Baba, Waqas N., Masoodi, F. A., Maqsood, Sajid, Gani, Asir, Wani, Idress Ahmed, Wani, S. M.
Format: Artigo
Langue:Inglês
Publié: Springer India 2015
Sujets:
Original Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC4573145/
https://ncbi.nlm.nih.gov/pubmed/26396378
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1773-8
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