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Journal description
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Details for article 40 of 46 found articles
| Title: |
Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process |
| Author: |
Konopka, Iwona Tańska, Małgorzata Faron, Alicja Czaplicki, Sylwester |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 23 (2014) nr. 3 pages 831-840 |
| Year: |
2014 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 40 of 46 found articles
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