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Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour
This study was investigated to evaluate the phenolic acid composition, antioxidant potential and acceptance of rusk prepared by the progressive replacement of wheat flour with barley flour. The wheat-barley blends rusks were also evaluated for their pasting and sensorial properties. The pasting char...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447720/ https://ncbi.nlm.nih.gov/pubmed/32903973 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04410-9 |
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