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Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars

Hannah Oduro-Obeng, Bin Xiao Fu, Trust Beta

2021Food Chemistry24 citationsDOI

Topics & Concepts

CarotenoidCultivarFood scienceZeaxanthinLuteinChemistryWhole wheatAntioxidantBiologyBotanyBiochemistryNutritional Studies and DietFood composition and propertiesPhytase and its Applications
Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivars | Litcius