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Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour

Sneh Punia, Kawaljit Singh Sandhu, Maninder Kaur

2020Journal of Food Science and Technology21 citationsDOIOpen Access PDF

Topics & Concepts

Wheat flourFood scienceABTSDPPHChemistryBarley flourAntioxidantWhole wheatComposition (language)Wheat breadAgronomyBiologyBiochemistryLinguisticsPhilosophyPhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesFermentation and Sensory Analysis
Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour | Litcius