Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour
Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
MDPI AG,
2021-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |