Fortifying bread with each of three antioxidants

Cereal Chemistry

Volumn 74, Issue 3, 1997, Pages 202-206

  Park, H ^a,b   Seib, P A ^a   Chung, O K ^c   Seitz, L M ^c  

^a KANSAS STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; DIMETHYL SULFOXIDE; FOOD PRODUCTS; FOOD STORAGE; ORGANIC SOLVENTS;

ACTIVE INGREDIENTS; BOUND-STATES; BREAD CRUMBS; COLD WATERS; L(+)-ASCORBIC ACID; STORAGE LOSS; TOCOPHERYL ACETATE; VITAMIN A; VITAMIN-E; WATER DISPERSIBLE;

ANTIOXIDANTS;

EID: 0030934930     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.3.202     Document Type: Article

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