1887

n South African Food Review - Effect of baking on antioxidant activity : bakery

Volume 38, Issue 8
  • ISSN : 0379-6000
USD

 

Abstract

Increasing consumer awareness of the health benefits of fruits and vegetables has prompted the development of bakery products containing whole wheat flour and the fortification of bakery products with fruits and vegetables with high antioxidant potentials.

Loading full text...

Full text loading...

Loading

Article metrics loading...

/content/im_safr/38/8/EJC40990
2011-08-01
2016-12-10

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error