Effects of some domestic cooking methods on antioxidant activity total phenolic and total flavonoid content of some dried legumes | AVESİS

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Effects of some domestic cooking methods on antioxidant activity total phenolic and total flavonoid content of some dried legumes

AKILLIOĞLU H. G. , KARAKAYA S.

Food Science Engineering and Technologies, Plovdiv, Bulgaria, 24 - 25 October 2008, vol.1, pp.391-396

Publication Type: Conference Paper
Volume: 1
City: Plovdiv
Country: Bulgaria
Page Numbers: pp.391-396