Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30296B
Reference15 articles.
1. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
2. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder
3. Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour
4. The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
5. Antioxidants and shelf life of whole wheat bread
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