Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread
The present study investigated the benefits of adding different concentrations of grounded green coffee beans (GCB) powder (3%, 5% and 7%) to wheat flour dough prior to baking at 220 °C for 30 min compared to control (0% of GCB) and commercially available bread. Each sample was analyzed for total ph...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier
2018
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/20204/ https://doi.org/10.1016/j.jksus.2017.12.003 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|