Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 1993-2000

  Wronkowska, Małgorzata ^a   Zielińska, Danuta ^b   Szawara Nowak, Dorota ^a   Troszyńska, Agnieszka ^a   Soral Śmietana, Maria ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Antioxidant capacity; Buckwheat flour; Gluten free bread; Sensory quality

Indexed keywords

ANTIOXIDANT CAPACITY; BUCKWHEAT FLOUR; COELIAC DISEASE; CORN STARCH; GLUTEN-FREE BREAD; LINEAR RELATIONSHIPS; MACRO ELEMENT; MAIN COMPONENT; REDUCING CAPACITY; SENSORIAL PROPERTIES; SENSORY QUALITIES; TOTAL PHENOLIC CONTENT;

CYCLIC VOLTAMMETRY; MAGNESIUM; PHENOLS; PHOSPHORUS; POTASSIUM;

FOOD PRODUCTS;

FAGOPYRUM ESCULENTUM; ZEA MAYS;

EID: 77957143564     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02375.x     Document Type: Article

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