Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread

LWT

Volumn 44, Issue 10, 2011, Pages 2147-2153

  Ragaee, S ^a   Guzar, I ^a   Dhull, N ^a   Seetharaman, K ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Antioxidants; Bioactive components; Fiber; Starch digestibility; Wholegrain

Indexed keywords

ANTIOXIDANTS; BAKERIES; FOOD PRODUCTS; NUTRITION; STARCH;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPONENTS; BIOACTIVE COMPOUNDS; NUTRITIONAL QUALITIES; PHENOLIC COMPOUNDS; RESISTANT STARCH; STARCH DIGESTIBILITIES; WHOLEGRAIN;

FIBERS;

HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 80051784479     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.06.016     Document Type: Article

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