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Shear and extensional viscosities of hard wheat flour dough using a capillary rheometer

✍ Scribed by Emad Y.M. Arabo

Book ID
108171705
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
445 KB
Volume
103
Category
Article
ISSN
0260-8774

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## Abstract **BACKGROUND:** The purpose of this study was to evaluate the effect of baking process on the antioxidant activity of different phenolic acids. Antioxidant potential was determined using the β‐carotene‐bleaching activity assay, and free phenolic acid levels were determined by high‐perfo