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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| स्वरूप: | पुस्तक |
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MDPI AG,
2022-05-01T00:00:00Z.
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| ऑनलाइन पहुंच: | Connect to this object online. |
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A1234.567 |
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| प्रति 1 | उपलब्ध |