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Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation

Henryk Zieliński, Anna Michalska, Alicja Ceglińska, Grzegorz Lamparski

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Key concepts: Food science, Chemistry, DPPH, ABTS, Antioxidant, Extraction (chemistry), Taste, Organic chemistry

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Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation — Research Paper | ScholarLens