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    Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

    Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties by Simić Marijana, Žilić Slađana, Šimuruna Olivera, Filipčev Bojana, Škrobot Dubravka, Vančetović Jelena

    Published 2018-12-01
    Subjects: “…anthocyanin-rich popping maize flour…”
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