![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Antioxidants in bakery goods.
Prabhasankar, P. and Venkateswara Rao, G. (2010) Antioxidants in bakery goods. Food Engineering and Ingredients, 35 (1). pp. 16-18.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Food Eng & Ingr 2010 35(1) 16-18.pdf - Published Version Restricted to Registered users only Download (93kB) |
Abstract
Antioxidants are normally used in bakery products to increase the shelf life and prevent rancidity. Different types of antioxidants are used in these products. In this article, the classification, advantages and disadvantages of potential antioxidants are briefly reviewed.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | antioxidants, bakery goods; bakery goods, antioxidants |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Jan 2012 04:46 |
| Last Modified: | 19 Jan 2012 04:46 |
| URI: | http://ir.cftri.res.in/id/eprint/10514 |
Actions (login required)
 |
View Item |