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Quality Improvement and Antioxidant Activity of Sugar-Snap Cookies Prepared Using Blends of Cereal Flour
In this study, we investigated the changes in quality and antioxidant activity of sugar-snap cookies prepared with different blends of refined wheat (WHF) and oat flour (OAF). The crude protein contents of OAF and WHF were 12.24% and 7.17%, respectively, and the fiber contents of were 3.45% and 0.31...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6047875/ https://www.ncbi.nlm.nih.gov/pubmed/30018895 http://dx.doi.org/10.3746/pnf.2018.23.2.160 |