The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads
Author:
Affiliation:
1. Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, 65080 Van, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1350
Reference44 articles.
1. Micronutrient fortification of wheat flour: Recent development and strategies
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3. Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass ( Dicentrarchus labrax ) fillets
4. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation
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