Sweet corn cob as a functional ingredient in bakery products

Author:

Lau T.,Clayton T.,Harbourne N.,Rodriguez-Garcia J.,Oruna-Concha M.J.

Funder

Coeliac UK

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference43 articles.

1. Effect of baking on free and bound phenolic acids in wholegrain bakery products;Abdel-Aal;Journal of Cereal Science,2013

2. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

3. Color distribution of a shade guide in the value, chroma, and hue scale;Ahn;The Journal of Prosthetic Dentistry,2008

4. Photometry and colorimetry characterisation of materials in daylighting evaluation tools;Bodart;Baking and Environment,2008

5. Effects of postharvest treatment and heat stress on availability of wheat antioxidants;Cheng;Journal of Agricultural and Food Chemistry,2006

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