Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality
Usman Ali, Anita Kumari, Anjali Sharma, Mona Yadav, Satveer Kaur, Era Chaudhary, Bhawna Sheoran, Vandita Tiwari, Apoorv Tiwari, Pargat Singh, Ritu Nain, Ajay Goyal, Monika Garg
Topics & Concepts
AnthocyaninFood scienceBlack riceAntioxidantAntioxidant capacityChemistryHorticultureBiologyBiochemistryOrganic chemistryRaw materialFood composition and propertiesPhytase and its ApplicationsSeed and Plant Biochemistry