Effect of ﬂavedo powder on the bread baking quality and poly phenols antioxidant activity

doi:10.13995/j.cnki.11-1802/ts.015479

DAI Ya-jie1; HEI Xue1; DENG Li-mei1; REN Ya-rong1; GAO Qin-e1; LUO Hui1; CAO Xiao-hong1; HAN Li-hong1;2*

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 154-158.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 154-158. DOI: 10.13995/j.cnki.11-1802/ts.015479

Food and Fermentation Industries

Effect of ﬂavedo powder on the bread baking quality and poly phenols antioxidant activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(4): 154-158 https://doi.org/10.13995/j.cnki.11-1802/ts.015479

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