Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients

International Journal of Food Properties

Volumn 13, Issue 5, 2010, Pages 1035-1053

  Filipčev, Bojana ^a   Lević, Ljubinko ^b   Bodroža Solarov, Marija ^a   Mišljenovic, Nevena ^b   Koprivica, Gordana ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antioxidative potential; Bread; Minerals; Quality; Sugar beet molasses

Indexed keywords

ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; ANTIOXIDATIVE POTENTIAL; BEET MOLASSES; BREAD; MINERAL CONTENT; OSMOTIC DEHYDRATION; QUALITY CHARACTERISTIC; WHITE WHEAT;

CALCIUM; DEHYDRATION; MINERALS; SUGAR (SUCROSE); SUGAR BEETS;

MOLASSES;

BETA VULGARIS SUBSP. VULGARIS; BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; PRUNUS DOMESTICA; TRITICUM AESTIVUM;

EID: 77955570816     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910902950526     Document Type: Article

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