Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity
Author:
Affiliation:
1. Department of Food Science and Technology; Isfahan (Khorasgan) Branch; Islamic Azad University; Isfahan Iran
Publisher
Wiley
Subject
Food Science
Reference23 articles.
1. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours: evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry;Bonoli;Journal of Chromatography A,2004
2. Using antioxidants to increase shelf life of food products;Byrd;Cereal Foods World,2001
3. Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs;Cantos;Journal of Agricultural and Food Chemistry,2003
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