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 İndekslerine Giren Dergi) 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
  • Sayfa Sayıları: ss.597-603