Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepa L.)
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DOI: 10.1111/jfpp.12914
Abstract: The aim of this study was to explore the effect of substituting wheat flour by 2.5, 5, 10 and 20% white, yellow and red dried onion. It caused improvement in antioxidant potential and increasing concentrations… read more here.
Keywords: wheat flour; onion; yellow red; dried onions ... See more keywords