Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit

Journal of Food Quality

Volumn 38, Issue 3, 2015, Pages 164-174

  Aksoylu, Zeynep ^a   Çağindi, Özlem ^a   Köse, Ergun ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS; FREE RADICALS; OILS AND FATS; PHYSICOCHEMICAL PROPERTIES; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDATIVE PROPERTY; FREE RADICAL SCAVENGERS; PHYSICOCHEMICAL PARAMETERS; PROCESSING INDUSTRY; RESEARCH AND DEVELOPMENT; SENSORY CHARACTERISTICS; TOTAL PHENOLIC CONTENT;

BAKERIES;

PAPAVER; VACCINIUM; VITACEAE;

EID: 84930241115     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12133     Document Type: Article

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