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Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage
This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed signific...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2012
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866763/ https://www.ncbi.nlm.nih.gov/pubmed/24471063 http://dx.doi.org/10.3746/pnf.2012.17.1.053 |