Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality

BACKGROUND: Extensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification...

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Detalles Bibliográficos
Autores principales: Nisar, Numrah, Mustafa, Faiza, Tahir, Arifa, Qadri, Rashad, Yang, Yaodong, Khan, Muhammad Imran, Wang, Fuyou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2020
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7100602/
https://www.ncbi.nlm.nih.gov/pubmed/32231884
http://dx.doi.org/10.7717/peerj.8788

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7100602/
https://www.ncbi.nlm.nih.gov/pubmed/32231884
http://dx.doi.org/10.7717/peerj.8788

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