Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

标题
Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 230, Issue 1, Pages 119-124
出版商
Springer Nature
发表日期
2009-09-26
DOI
10.1007/s00217-009-1146-5

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