Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough
In this work, the antioxidant properties of three types of flour (wheat, buckwheat and millet flour) and rheological properties of three types of dough were investigated: wheat flour dough, dough obtained from a mixture of 50 wt.% wheat flour and 50 wt.% buckwheat flour and dough obtained from a mix...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2025-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | https://doiserbia.nb.rs/img/doi/0367-598X/2025/0367-598X2500004R.pdf |
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