Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties
Aderonke Ibidunni Olagunju, Timilehin David Oluwajuyitan, Sunday I. Oyeleye
Topics & Concepts
AmaranthFood scienceChemistryWheat flourAntioxidantRheologyMaterials scienceBiochemistryComposite materialFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology