Effect of wheat variety, farming site, and bread-baking on total phenolics

International Journal of Food Science and Technology

Volumn 41, Issue 3, 2006, Pages 329-332

  Gélinas, Pierre ^a   McKinnon, Carole M ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Bread; Flour; Phenolic compounds

Indexed keywords

TRITICUM AESTIVUM;

EID: 33645122186     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01057.x     Document Type: Article

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