Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour - Concepedia

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Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

131

Citations

26

References

2015

Year

Slađana Žilić, Tolgahan Kocadağlı, Jelena Vančetović, Vural Gökmen

Food ChemistryFood Bioactive CompoundFood AnalysisAnthocyanin-rich Corn FlourPhenolic Compound StabilityDough FormulationsPolyphenolics

References

	Year	Citations

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