The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

LWT

Volumn 63, Issue 1, 2015, Pages 640-646

  Krystyjan, Magdalena ^a   Gumul, Dorota ^a   Ziobro, Rafał ^a   Korus, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antioxidant activity; Bee pollen; Biscuits; Physicochemical properties; Sensory analysis

Indexed keywords

ANTIOXIDANTS; DIETARY SUPPLEMENTS; PLANTS (BOTANY); SENSORY ANALYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; BEE POLLEN; BISCUITS; CONFECTIONERY PRODUCTS; FAT CONTENTS; PENETRATION WORK;

PHYSICOCHEMICAL PROPERTIES;

APOIDEA;

EID: 84928703296     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.075     Document Type: Article

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