ScholarLens Back to search
2014•Food Science and BiotechnologyRequires access

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

Iwona Konopka, Małgorzata Tańska, Alicja Faron, Sylwester Czaplicki

Open publisher page 52 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 52 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Food science, Fermentation, Ferulic acid, Chemistry, Antioxidant, Yeast, Bread making, Wheat bread

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process — Research Paper | ScholarLens