Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

Food Research International

Volumn 50, Issue 1, 2013, Pages 149-160

  Budryn, Grazyna ^a   Zyzelewicz, Dorota ^a   Nebesny, Ewa ^a   Oracz, Joanna ^a   Krysiak, Wiesława ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Acrylamide; Antioxidant activity; Fatty acids; Green coffee; Green tea; Polyphenols

Indexed keywords

ACRYLAMIDES; ANTIOXIDANT ACTIVITIES; GREEN COFFEE; GREEN TEA; POLYPHENOLS;

AGENTS; AMIDES; FATTY ACIDS; PHENOLS; YEAST;

BEVERAGES;

EID: 84868316929     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.006     Document Type: Article

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