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Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies
Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed gr...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5223262/ https://ncbi.nlm.nih.gov/pubmed/28115768 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2423-5 |
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