Претраживање
Приказ резултата 1-2 од 2
Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties
(Beograd : Srpsko hemijsko društvo, 2023)
Whole grain cereals are regarded as key components of nutrition due to their health-promoting properties. Oats (Avena sativa
L.) are naturally gluten-free cereals suited for the gluten-intolerant and individuals with ...
Effect of dry-heat treatment on acrylamide and HMF formation in maize flour
(Beograd : Srpsko hemijsko društvo, 2023)
Thermal treatments have numerous applications as valuable tools for extending the shelf-life of flour by inactivating enzymes
and reducing moisture content [1]. Besides the biological effects, the dry-heat process has a ...