Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties
Author:
Funder
CNPq
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-019-03628-6/fulltext.html
Reference34 articles.
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3. Abdel-Aal ESM, Rabalski I (2013) Effect of baking on free and bound phenolic acids in whole grain bakery products. J Cereal Sci 57(3):312–318. https://doi.org/10.1016/j.jcs.2012.12.001
4. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187. https://doi.org/10.1021/jf0205099
5. Adom KK, Sorrells ME, Liu RH (2003) Phytochemical profile and antioxidant activity of wheat varieties. J Agric Food Chem 51:7825–7834. https://doi.org/10.1021/jf030404l
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