Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread
نویسندگان
چکیده
منابع مشابه
Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread.
Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of...
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ژورنال
عنوان ژورنال: Preventive Nutrition and Food Science
سال: 2019
ISSN: 2287-1098,2287-8602
DOI: 10.3746/pnf.2019.24.4.456