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Quality Improvement and Antioxidant Activity of Sugar-Snap Cookies Prepared Using Blends of Cereal Flour

Na-Young Lee1, Chon-Sik Kang2

  • 1Department of Food Science and Biotechnology, Kunsan National University, Jeonbuk 54150, Korea.

Preventive Nutrition and Food Science
|July 19, 2018
PubMed

Keywords:
antioxidant activityblendscookie qualityoat flourrefined wheat

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