Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza Crusts
- 12 January 2009
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 57 (3), 832-839
- https://doi.org/10.1021/jf802083x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
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