Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

LWT

Volumn 79, Issue , 2017, Pages 342-348

  Ning, Jingming ^a,b   Hou, Gary G ^b   Sun, Jingjng ^a   Wan, Xiaochun ^a   Dubat, Arnaud ^c  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b Wheat Marketing Center Inc ^*  (United States)

^c Chopin Technologies   (France)

Author keywords

Antioxidant activity; Green tea powder; Pan bread; Peroxide value; Whole wheat flour

Indexed keywords

ANTIOXIDANTS; BAKERIES; HARDNESS; OXIDATION; PEROXIDES;

ANTI-OXIDANT ACTIVITIES; GREEN TEA; PAN BREAD; PEROXIDE VALUE; WHOLE WHEAT FLOURS;

TEA;

EID: 85010281179     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.01.052     Document Type: Article

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