Quality Characteristics and Antioxidant Properties of Breads Supplemented With Sugar Beet Molasses-Based Ingredients

International Journal of Food Properties - United States
doi 10.1080/10942910902950526
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Informa UK Limited

Related search

Citric Acid Production From Nontreated Beet Molasses by a Novel Aspergillus Niger Strain: Effects of pH, Sugar and Ingredients

Journal of Food: Microbiology, Safety & Hygiene
2017English

Quality of Sugar Beet Molasses of 1962 Crop Designated for Plants Manufacturing Citric Acid.

Kvasny Prumysl
1963English

Quality Characteristics of Maize Flours and Breads

ETP International Journal of Food Engineering
2016English

Antioxidant Properties of Breads Prepared With Β-Glucan and Black Tea

Proceedings of the Nutrition Society
MedicineNutritionDietetics
2015English

Quality Characteristics and Antioxidant Properties of Saccharified Banana Gruels

Journal of the Korean Society of Food Science and Nutrition
NutritionFood ScienceDietetics
2013English

Evaluation of Water, Sucrose and Minerals Effective Diffusivities During Osmotic Treatment of Pork in Sugar Beet Molasses

Hemijska Industrija
ChemistryChemical Engineering
2015English

Amelioration ofD-Galactosamine-Induced Acute Liver Injury in Rats by Dietary Supplementation With Betaine Derived From Sugar Beet Molasses

Bioscience, Biotechnology and Biochemistry
Organic ChemistryApplied MicrobiologyMolecular BiologyBiochemistryAnalytical ChemistryMedicineBiotechnology
2011English

Quality of Some Sugar Beet Varieties Under Different Environmental Conditions

Sinai Journal of Applied Sciences
2018English

Studies on Beet Sugar and Cane Sugar

NIPPON SHOKUHIN KOGYO GAKKAISHI
1968English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy