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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| Формат: | Книга |
| Опубліковано: |
MDPI AG,
2021-12-01T00:00:00Z.
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A1234.567 |
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| Примірник 1 | Доступно |