Cookie making behavior of wheat-barley flour blends and effects on antioxidant properties

LWT

Volumn 55, Issue 1, 2014, Pages 301-307

  Sharma, Paras ^a   Gujral, Hardeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Antioxidant activity; Cookies; Polyphenol oxidase; Total flavonoids content; Water activity

Indexed keywords

ANTIOXIDANTS;

ANTIOXIDANT ACTIVITIES; BARLEY FLOURS; CHELATING ACTIVITY; COOKIE; METAL CHELATING; POLYPHENOL OXIDASE; REDUCING POWER; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT; WATER ACTIVITY;

VISCOSITY;

HORDEUM; TRITICUM AESTIVUM;

EID: 84886233443     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.08.019     Document Type: Article

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