Fortifying Bread with Each of Three Antioxidants-Reference-Cited by-同舟云学术

Fortifying Bread with Each of Three Antioxidants

Published:1997-05 Issue:3 Volume:74 Page:202-206
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Park H.¹²,Seib P. A.¹³,Chung O. K.⁴,Seitz L. M.⁴

Affiliation:

1. Graduate research assistant and professor, Dept. of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.

2. Present address: 1545 Food Sciences Bldg., Iowa State Univ., Ames, IA 50011.

3. Corresponding author. Phone: 913/532-6161. Fax: 913/532-7010.

4. Supervisory research chemist and research chemist, USDA-ARS, U.S. Grain Marketing and Production Research Center, Manhattan, KS 66502 and adjunct professors, Kansas State University.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference21 articles.

1. Oxidants, antioxidants, and the degenerative diseases of aging.

2. X-Ray diffraction of oriented amylose fibers. I. Amylose dimethyl sulfoxide complex

3. Carotenoids as food colorants

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