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Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made from hairless canary seed (HCS), Phalaris canar...

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Detalles Bibliográficos
Autores principales:	Abdel-Aal, El-Sayed M., Rabalski, Iwona
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9220130/ https://www.ncbi.nlm.nih.gov/pubmed/35739956 http://dx.doi.org/10.3390/antiox11061059

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