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 University Research Information System

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

Copy For Citation

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

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

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