Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread;Estudio comparativo de los efectos de la adición de harina de garbanzo fermentado y no fermentado en la calidad y las propiedades antioxidantes del pan de trigo

CYTA - Journal of Food

Volumn 14, Issue 4, 2016, Pages 621-631

  Xiao, Yu ^a   Huang, Lu ^a   Chen, Yulian ^a   Zhang, Shanshan ^a   Rui, Xin ^a   Dong, Mingsheng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant activity; bread; C. militaris fermented chickpea flour; quality property

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; COLOR; NEAR FIELD COMMUNICATION; NUCLEAR MAGNETIC RESONANCE; QUALITY CONTROL; SENSORY ANALYSIS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BREAD; CHICKPEA FLOUR; LOW FIELD NUCLEAR MAGNETIC RESONANCE; PROXIMATE COMPOSITIONS; QUALITY PROPERTIES;

FOOD PRODUCTS;

EID: 84976877466     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2016.1188157     Document Type: Article

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