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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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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | 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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