Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition
By: Daiga Konrade and Dace Klava
Authors
Daiga Konrade
Latvia University of Agriculture, Faculty of Food Technology, Jelgava, Latvia
Dace Klava
Latvia University of Agriculture, Faculty of Food Technology, Jelgava, Latvia
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
Keywords:
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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.