| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542714 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Barley and flaxseed hulls enriched the phytochemicals of Chinese steamed bread. ⺠There was also a concomitant increase in antioxidant activity of Chinese steamed bread. ⺠Barley and flaxseed hulls are potential sources of functional food ingredients.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Meili Hao, Trust Beta,