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International Journal of Food Properties Volume 17, 2014 - Issue 8
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Original Articles

Composition and Radical Scavenging Capacity of Phenolic Compounds in Wheat-Chickpea Dough

Jelena StojanovićFaculty of Technology, Department of Food Technology and Biotechnology, University of Niš, Leskovac, Serbia
,
Miodrag LazićFaculty of Technology, Department of Food Technology and Biotechnology, University of Niš, Leskovac, Serbia
,
Gordana StojanovićFaculty of Science and Mathematics, Department of Chemistry, University of Niš, Niš, Serbia
&
Nada NikolićFaculty of Technology, Department of Food Technology and Biotechnology, University of Niš, Leskovac, SerbiaCorrespondence[email protected]
Pages 1861-1871 | Received 20 Aug 2012, Accepted 15 Jan 2013, Published online: 24 Apr 2014

Citations (2)

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Read on this site (1)

Facundo Bigne, María C. Puppo & Cristina Ferrero. (2016) Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours. International Journal of Food Properties 19:2, pages 243-256.
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Articles from other publishers (1)

María Ciudad-Mulero, Mª Cruz Matallana-González, Montaña Cámara, Virginia Fernández-Ruiz & Patricia Morales. (2020) Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review. Current Pharmaceutical Design 26:16, pages 1880-1897.
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