Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread

Published 2018 View Full Article

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Title
Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread
Authors
Keywords
Wheat-hemp bread, Texture properties of the crumb, Polyphenol profile, Crumb colour, Hydroxymethylfurfural content
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 102, Issue -, Pages 164-172
Publisher
Elsevier BV
Online
2018-12-10
DOI
10.1016/j.lwt.2018.12.028

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