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Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers’ spent grain and apple pomace
Consumer’s interest in functional food has continued to increase due to its potential health benefits. This study therefore is aimed at developing a functional wheat based flour comprising, amaranth (Amaranthus hypochondriacus) seed, brewers’ spent grain and apple pomace. The statistical analyses we...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4837712/ https://ncbi.nlm.nih.gov/pubmed/27162395 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2121-8 |
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