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Volumn 44, Issue 9, 2011, Pages 2806-2813

Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours

Author keywords

Antioxidant capacity; Breadmaking; Gluten free bread; Light buckwheat flour; Wholegrain buckwheat flour

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; ANTIOXIDATIVE CAPACITY; ANTIOXIDATIVE PROPERTY; BAKING TREATMENT; CALCULATED VALUES; CHELATING ACTIVITY; FUNCTIONAL PROPERTIES; GLUTEN-FREE; GLUTEN-FREE BREAD; REDUCING ACTIVITY; REDUCING POWER; SCAVENGING ACTIVITIES; TOTAL PHENOLIC CONTENT; WHOLEGRAIN BUCKWHEAT FLOUR;

EID: 80054684526     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.026     Document Type: Article
Times cited : (105)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.