Antioxidant effect of wheat bakery products supplemented with buckwheat, oat and barley β-D-glucan and their nutritional and sensory evaluation

Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technologists

Volumn , Issue , 2009, Pages 485-491

  Brindzova L ^a   Mikusova L ^a   Takacsova M ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Antioxidant capacity; Functional products; Phenolic compounds; Sensory quality

Indexed keywords

AGENTS; ANTIOXIDANTS; BAKERIES; CROPS; ENGINEERS; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); SENSORY PERCEPTION;

ANTIOXIDANT CAPACITY; ANTIOXIDANT EFFECT; FUNCTIONAL PRODUCTS; ORGANOLEPTIC CHARACTERISTICS; OVERALL ACCEPTABILITY; PHENOLIC COMPOUNDS; SENSORY CHARACTERISTICS; SENSORY QUALITIES;

BAKERY PRODUCTS;

EID: 84908479527     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (16)

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