Antioxidant properties of buckwheat enhanced wheat breads

• Autorzy: Szawara-Nowak D. , Zielinski H. , del Castillo M. D.
• Języki publikacji: EN

Słowa kluczowe

EN

antioxidative property; buckwheat; Fagopyrum esculentum; wheat bread; buckwheat flour; dark wheat flour; white wheat flour; food; human health; promotion

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.104

Twórcy

autor

Szawara-Nowak D.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–747 Olsztyn, Poland

autor

Zielinski H.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–747 Olsztyn, Poland

autor

del Castillo M. D.

• Department of Food Analysis and Bioactivity, Institute of Food Science Research (CSIC-UAM), C/Nicolas Cabrera 9, 28049 Madrid, Spain