Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Journal of Food Composition and Analysis

Volumn 26, Issue 1-2, 2012, Pages 160-168

  Serpen, Arda ^a   Gökmen, Vural ^a   Mogol, Burçe Ataç ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Antagonism; Bread; Food analysis; Food composition; Maillard reaction; Multi grain; Synergism; Total antioxidant capacity

Indexed keywords

AVENA FATUA; GLYCINE MAX; SECALE CEREALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84862005212     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.02.001     Document Type: Article

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