Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour

LWT

Volumn 56, Issue 1, 2014, Pages 118-123

  Sharma, Paras ^a   Gujral, Hardeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Antioxidant properties; Barley flour; Browning index; Chapatti

Indexed keywords

FOOD TECHNOLOGY; PLANTS (BOTANY);

ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; BARLEY FLOURS; BROWNING INDEX; CHAPATTI; OXIDASE ACTIVITY; POLYPHENOL OXIDASE; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT; WHEAT FLOURS;

ANTIOXIDANTS;

HORDEUM; TRITICUM AESTIVUM;

EID: 84890157891     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.047     Document Type: Article

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