Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils - Concepedia

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Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils

24

Citations

25

References

2018

Year

Mariana B. Osuna, Cecilia A. Romero, Ana María Rincón Romero, María Alicia Judis, Nora Cristina Bértola

Food ChemistryAgricultural ChemistryAscorbic AcidProximal CompositionFood AnalysisSensorial Properties

References

	Year	Citations

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