Determination of Some Chemical Properties of Uncommon Flours
Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0....
| Main Author: | |
|---|---|
| Other Authors: | , , |
| Format: | article |
| Language: | eng |
| Published: |
2015
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/2782 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2782 |