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文献信息
Antioxidant ActivityPhysicochemical PropertiesPhenolic ContentResponse Surface MethodologyTotal Soluble SolidsTotal Flavonoid ContentSensory EvaluationBioactive CompoundsCompletely Randomized DesignAntioxidant ActivitiesFunctional PropertiesLactic Acid Bacteriathe Moisture ContentMoisture ContentWheat FlourFood ProductsFunctional FoodWater ActivityResistant StarchNutritional Composition
vol.9 (2025)
vol.8 (2024)
vol.7 (2024)
vol.7 (2023)
vol.6 (2023)
vol.6 (2022)
vol.5 (2021)
vol.5 (2020)
vol.4 (2020)
vol.3 (2019)
vol.2 (2018)
vol.1 (2017)