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

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

LWT - Food Science and Technology, vol.65, pp.597-603, 2016 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 65
  • Publication Date: 2016
  • Doi Number: 10.1016/j.lwt.2015.08.057
  • Title of Journal : LWT - Food Science and Technology
  • Page Numbers: pp.597-603