Quality assessment of gluten-free crackers based on buckwheat flour

LWT

Volumn 44, Issue 3, 2011, Pages 694-699

  Sedej, Ivana ^a   Sakač, Marijana ^a   Mandić, Anamarija ^a   Mišan, Aleksandra ^a   Pestorić, Mladenka ^a   Šimurina, Olivera ^a   Čanadanović Brunet, Jasna ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Buckwheat; Crackers; DPPH; Gluten free; Phenolics; Tocopherols

Indexed keywords

ANTIOXIDANTS; CROPS; FLAVONOIDS; FREE RADICALS;

BUCKWHEAT; CRACKER; DPPH; GLUTEN-FREE; PHENOLICS; PROXIMATE COMPOSITIONS; QUALITY ASSESSMENT; RADICAL-SCAVENGING ACTIVITIES; SENSORY QUALITIES; TOCOPHEROL;

CRACKS;

TRITICUM AESTIVUM;

EID: 78650521609     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.010     Document Type: Article

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