Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo) puree
Improving the antioxidant capacity of bread rolls by controlled fermentation of rice bran and addition of pumpkin (Cucurbita pepo) puree
A. Sadeghi,M. Ebrahimi,M. Raeisi,Seyyed Mofid Ghods Mofidi
2019 · DOI: 10.1007/s11694-019-00204-6
Journal of Food Measurement & Characterization · 17 Citations