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Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

Due to the high antioxidant activity of oak fruits, the partial substitution effects of wheat flour (WF) or corn flour (CF) with oak flour (OF) have been investigated. WF or CF was replaced by OF at levels of 0%, 15%, 30%, and 45% in the biscuit formulations to prevent the spontaneous oxidation of l...

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Detalles Bibliográficos
Autores principales: Parsaei, Mitra, Goli, Mohammad, Abbasi, Hajar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849891/
https://www.ncbi.nlm.nih.gov/pubmed/29564090
http://dx.doi.org/10.1002/fsn3.524