
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Keywords: مواد واکنش پذیر اسید تیوباربیتوریک; Ascorbic acid; α-tocopherol; Oxidative stability; Omega-3 fatty acids; Bread; AACC; American Association of Cereal Chemists; ALA; alpha-linolenic acid; BHA; butylhydroxyanisole; CAA; Argentine Food Code; CO; canola oil; DSC; differential scanning calorim