Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte

P. 304-328

• Articles du même numéro (disponibles individuellement)

  • Smart fertilizers : preparation and characterization of gelatin-based hydrogels for controlled release of MAP and AN fertilizers
    Obtenir l'article
  • Transformation of different fractions of K in a limed and the corresponding unlimed soil in presence and absence of N and K fertilizers
    Obtenir l'article
  • The effects of mineral and organic fertilizers on zucchini (Cucurbita pepo L.) investigated by multiparameters analyses and magnetic resonance imaging (MRI)
    Obtenir l'article
  • The response of the organic phosphorus fractions to green manure application as a function of the phosphate fertilizer
    Obtenir l'article
  • RNA isolation from the milk of dairy ewes for transcriptome analysis
    Obtenir l'article
  • Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte
  • The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread
    Obtenir l'article
• Informations

  Code DOI : 10.12871/00021857201646

  ISSN: 2283-5431

  Permalink: http://digital.casalini.it/10.12871/00021857201646