Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making

Published 2020 View Full Article

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Title
Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making
Authors
Keywords
Flour, Mechanical fractionation, Wheat bread, Phenolic compounds, Starch digestion
Journal
FOOD CHEMISTRY
Volume 317, Issue -, Pages 126387
Publisher
Elsevier BV
Online
2020-02-11
DOI
10.1016/j.foodchem.2020.126387

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