Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats
Author:
Affiliation:
1. University of Veterinary Sciences Brno, Czech Republic
2. Mendel University in Brno, Czech Republic
3. University of Agriculture in Krakow, Poland
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v42/0101-2061-cta-42-e27721.pdf
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3. Official Methods of Analysis,2000
4. Antioxidants: reviewing the chemistry, food applications, legislation and role as preservatives;Carocho M.;Trends in Food Science & Technology,2018
5. Use of purple durum wheat to produce naturally functional fresh and dry pasta;Ficco D. B. M.;Food Chemistry,2016
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