Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 164-170

  Filipčev, Bojana ^a   Šimurina, Olivera ^a   Sakač, Marijana ^a   Sedej, Ivana ^a   Jovanov, Pavle ^a   Pestorić, Mladenka ^a   Bodroža Solarov, Marija ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antioxidative potential; Biscuits; Buckwheat; Quality; Quercetin; Rutin

Indexed keywords

ANTIOXIDATIVE POTENTIAL; BISCUITS; BUCKWHEAT; QUALITY; QUERCETIN; RUTIN;

ALCOHOLS; CHEMICAL COMPOUNDS; FATTY ACIDS; FOOD ADDITIVES; MANGANESE; TRACE ELEMENTS;

PHENOLS;

COPPER; IRON; MANGANESE; PHOSPHATIDYLCHOLINE; POLYPHENOL DERIVATIVE; PROTEIN; QUERCETIN; RUTOSIDE; SUGAR; VEGETABLE OIL; WATER; ZINC;

ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY FIBER; FEASIBILITY STUDY; FLOUR; GINGER; HONEY; RYE; WHEAT;

SECALE CEREALE; TRITICUM AESTIVUM; ZINGIBER OFFICINALE;

EID: 77957869935     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.055     Document Type: Article

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