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, cilt.65, ss.597-603, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.lwt.2015.08.057
  • Dergi Adı: LWT - Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.597-603
  • Anahtar Kelimeler: Corn cookies, Baking conditions, Dough formulations, Phenolic compounds stability, Antioxidant capacity, ZEA-MAYS L., PIGMENTS, CAROTENOIDS, EXTRACT, BIOSYNTHESIS, BETALAINS
  • Hacettepe Üniversitesi Adresli: Evet