Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

Published 2009 View Full Article

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Title
Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 3, Pages 1023-1029
Publisher
Elsevier BV
Online
2009-08-09
DOI
10.1016/j.foodchem.2009.08.006

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