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Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits

Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using...

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Vydáno v:Prev Nutr Food Sci
Hlavní autoři: Omoba, Olufunmilayo Sade, Isah, Laisi Rasheed
Médium: Artigo
Jazyk:Inglês
Vydáno: The Korean Society of Food Science and Nutrition 2018
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6195890/
https://ncbi.nlm.nih.gov/pubmed/30386750
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2018.23.3.220
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