✦ LIBER ✦

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

✍ Scribed by Arda Serpen; Vural Gökmen; Burçe Ataç Mogol

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of bread making on formation of M

✍ Anna Michalska; Miryam Amigo-Benavent; Henryk Zielinski; Maria Dolores del Casti 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 195 KB

Effect of germination on total phenolic

✍ Abderrahim, F.; Huanatico, E.; Repo-Carrasco-Valencia, R.; Arribas, S.M.; Gonzal 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 694 KB

The effects of Maillard reaction product

✍ Omar M. Atrooz 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 186 KB

Effects of dietary bread crust Maillard

✍ Irene Roncero-Ramos, Cristina Delgado-Andrade, Ana Haro, Beatriz Ruiz-Roca… 📂 Article 📅 2011 🏛 Springer 🌐 English ⚖ 333 KB

Antioxidative activity and scavenging ef

✍ Gow-Chin Yen; Ping-Ping Hsieh 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 446 KB

Effects of isolation, enzymatic hydrolys

✍ Slađana Žilić; Gül Akıllıoğlu; Arda Serpen; Miroljub Barać; Vural Gökmen 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 315 KB