Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes-Reference-Cited by-同舟云学术

Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

Published:2010-12-13 Issue:4 Volume:62 Page:360-369
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Moktan Bijoy,Roy Arindam,Sarkar Prabir K.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2010.532116

Reference48 articles.

1. Antioxidative properties of faba bean-, soybean-and oat tempeh

2. In vitroantioxidant properties of dantrolene sodium

3. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine)

4. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+or ultraviolet light

5. Antioxidant activity of methanolic extracts from some grains consumed in Korea

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