Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

Martinez-Villaluenga, C

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. [electronic resource] - Journal of food science - C49-55 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1750-3841

10.1111/j.1750-3841.2008.01008.x doi


Antioxidants--analysis
Bread--analysis
Flour
Food Handling--methods
Food, Organic
Free Radical Scavengers--analysis
Oxidation-Reduction
Riboflavin--analysis
Secale--chemistry
Thiamine--analysis
Triticum--chemistry