Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation

✍ Scribed by Henryk Zieliński; Anna Michalska; Alicja Ceglińska; Grzegorz Lamparski

• Publisher: Springer
• Year: 2007
• Tongue: English
• Weight: 379 KB
• Volume: 226
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-007-0576-1