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Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder

In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified between 0.11% (control) and 1.25% (with 30% coriand...

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Detalles Bibliográficos
Autor principal:	Özcan, Mehmet Musa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093812/ https://www.ncbi.nlm.nih.gov/pubmed/37048233 http://dx.doi.org/10.3390/foods12071412

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