Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour

Author:

Antoniewska Agata,Rutkowska Jarosława,Pineda Montserrat Martinez,Adamska Agata

Funder

Faculty's research potential

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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3. Official methods of analysis of AOAC international;AOAC,2000

4. Official Method Ce 2–66. Preparation of methyl esters of fatty acids;AOCS,2000

5. Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackres;Barden;Journal of Agricultural and Food Chemistry,2015

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