Total Phenols, Antioxidant Activity and Sensory Evaluation of Bread Fortified with Spearmint
Author:
Funder
King Abdulaziz University
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
https://link.springer.com/content/pdf/10.1007/s13369-020-05012-5.pdf
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4. Prakash, A.; Rigelhof, F.; Miller, E.: Antioxidant activity. Medallion Lab. Anal. Prog. 19, 1–4 (2001)
5. Dewettinck, K.; Van Bockstaele, F.; Kühne, B.; Van de Walle, D.; Courtens, T.M.; Gellynck, X.: Nutritional value of bread, Influence of processing, food interaction and consumer perception. J. Cereal Sci. 48, 243–257 (2008)
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