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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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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | 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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