Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse

Journal of Food Science and Technology

Volumn 53, Issue 3, 2016, Pages 1717-1721

  Bhol, Soumya ^a   Lanka, Divyajyoti ^a   Bosco, Sowriappan John Don ^a  

^a PONDICHERRY UNIVERSITY   (India)

Author keywords

Antioxidant potential; Pomegranate whole fruit bagasse; WD XRF; Yeast leavened bread

Indexed keywords

ANTIOXIDANTS; BAGASSE; FOOD PRODUCTS; FREE RADICALS; FRUITS; YEAST;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; DPPH RADICALS; MINERAL CONTENT; QUALITY CHARACTERISTIC; TOTAL PHENOLS;

PLANTS (BOTANY);

EID: 84947466232     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2085-8     Document Type: Article

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