Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions

Journal of Cereal Science

Volumn 54, Issue 3, 2011, Pages 347-353

  Sedej, Ivana ^a   Sakač, Marijana ^a   Mandić, Anamarija ^a   Mišan, Aleksandra ^a   Tumbas, Vesna ^b   Hadnadev, Miroslav ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antioxidant activity; Buckwheat flour; Mixolab; Wheat milling fractions

Indexed keywords

TRITICUM AESTIVUM;

EID: 81455154477     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.07.001     Document Type: Article

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