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Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
| Title: | Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour | Authors: | Žilić, Slađana   ; Vančetović, Jelena ; Kocadagli, Tolgahan; Gokmen, Vural |
Issue Date: | 2016 | Publication: | Lwt-Food Science and Technology | ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Search Idenfier |
Publisher: | Elsevier Science Bv, Amsterdam | Type: | Article | Collation: | vol. 65 str. 597-603 | DOI: | 10.1016/j.lwt.2015.08.057 | WoS-ID: | 000364796700078 | Scopus-ID: | 2-s2.0-84951951608 | URI: | https://enauka.gov.rs/handle/123456789/561003 http://rik.mrizp.rs/handle/123456789/653 |
Project: | Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069) | M-category: | 21M21 |
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