Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making
Kang Xu, Mengmeng Guo, Laura Román, Joana Pico, Mario M. Martínez
Topics & Concepts
Digestion (alchemy)Food sciencePoint of deliveryChemistryAmylaseWheat breadBread makingCarbohydrateHorticultureBiologyWheat flourEnzymeBiochemistryChromatographyPhytase and its ApplicationsPlant Micronutrient Interactions and EffectsFood composition and properties