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

Article

Abstract: The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxid

Palabras claves:

Antioxidant capacity, bread, riboflavin, Rye, Thiamine

Autores:

Cristina Martínez-Villaluenga, Juana Frias, Michalska A., Piskuła M.K., Vidal‐Valverde C., Zieliński H.

Fuentes:

scopus