Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour
Manpreet Kaur, Balwinder Singh, Amritpal Kaur, Amritpal Kaur
Topics & Concepts
ChemistryFood scienceRoastingMaillard reactionSyringic acidRutinAntioxidantGallic acidCaffeic acidOrganic chemistryPhysical chemistryPhytoestrogen effects and researchFood composition and propertiesAdvanced Glycation End Products research