Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition
By: Daiga Konrade and Dace Klava
DOI: https://doi.org/10.1515/plua-2017-0009 | Journal eISSN: 2256-0939
Language: English
Page range: 24 - 31
Published on: Nov 10, 2017
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2017 Daiga Konrade, Dace Klava, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.