Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads
Chrysanthi Nouska, Maria Irakli, Prokopis Palakas, Anastasia Lytou, Elisavet Bouloumpasi, Costas G. Βiliaderis, Athina Lazaridou
Topics & Concepts
Food scienceChemistryABTSDPPHIngredientFlavorWheat flourLipid oxidationAntioxidantBiochemistryFood composition and propertiesSesame and Sesamin ResearchCassava research and cyanide