Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn
Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made from hairless canary seed (HCS), <i>Phala...
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| 主要な著者: | , |
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| フォーマット: | 図書 |
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MDPI AG,
2022-05-01T00:00:00Z.
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| 請求記号: |
A1234.567 |
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| 所蔵 1 | 利用可 |