Effects of selected antioxidants on physical and sensory characteristics of yeast bread containing flaxseed meal

International Journal of Consumer Studies

Volumn 33, Issue 1, 2009, Pages 89-93

  Conforti, Frank D ^a   Cachaper, Katherine F ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b TIC Gums Inc   (United States)

Author keywords

Antioxidants; Ascorbic acid; Butylated hydroxyanisole; Butylated hydroxyoluene; Flaxseed meal; Sensory analysis; Yeast bread

Indexed keywords

EID: 80051574521     PISSN: 14706423     EISSN: 14706431     Source Type: Journal    
DOI: 10.1111/j.1470-6431.2008.00729.x     Document Type: Article

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