Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour | AVESİS

Hacettepe Üniversitesi Akademik Veri Yönetim Sistemi

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Atıf İçin Kopyala

Žilić S., KOCADAĞLI T. , Vančetović J., GÖKMEN V.

LWT - Food Science and Technology, cilt.65, ss.597-603, 2016 (SCI İndekslerine Giren Dergi)

Cilt numarası: 65
Basım Tarihi: 2016
Doi Numarası: 10.1016/j.lwt.2015.08.057
Dergi Adı: LWT - Food Science and Technology
Sayfa Sayıları: ss.597-603