Effect of flour extraction rate and baking process on vitamin B1and B2contents and antioxidant activity of ginger-based products

✍ Scribed by Cristina Martinez-Villaluenga; Anna Horszwald; Juana Frias; Mariusz Piskula; Concepcion Vidal-Valverde; Henryk Zieliński

• Book ID: 105900210
• Publisher: Springer
• Year: 2009
• Tongue: English
• Weight: 214 KB
• Volume: 230
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-009-1146-5