Phytochemical Fortification of Flour and Bread-Reference-Cited by-同舟云学术

Phytochemical Fortification of Flour and Bread

Published:2011 Issue: Volume: Page:293-300
ISSN:
Container-title:Flour and Breads and their Fortification in Health and Disease Prevention
language:
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Author:

Hayta Mehmet,Gamze Özuğur

Publisher

Elsevier

Reference24 articles.

1. Postprandial glucose and free fatty acid response is improved by wheat bread fortified with germinated wheat seedlings;Andersen;Current Topics in Nutraceutical Research,2008

2. Authorising the placing on the market of rye bread with added phytosterols/phytostanols as novel foods or novel food ingredients under Regulation (EC) No. 258/97 of the European Parliament and of the Council;Anonymous;Official Journal of European Union L31,2006

3. Cholesterol-lowering effects of plant sterol esters differ in milk, yoghurt, bread and cereal;Clifton;European Journal of Clinical Nutrition,2004

4. Effects of selected antioxidants on physical and sensory characteristics of yeast bread containing flaxseed meal;Conforti;International Journal of Consumer Studies,2009

5. Bread production adding inulin;Draganov;Khranitelnovkusova Promishlenost,2004

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