A stability study of green tea catechins during the biscuit making process

Author:

Sharma Amber,Zhou Weibiao

Funder

Singapore Ministry of Education Academic Research Fund Tier 1

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. The improving effects of tea catechin on rheological properties of wheat flour dough;Achiwa;Bulletin of the Faculty of Bioresources. Mie University,2001

2. The chemistry of tea flavonoids;Balentine;Critical Reviews in Food Science and Nutrition,1997

3. Antioxidative activity of green tea catechins in canola oil;Chen;Chemistry and Physics of Lipids,1996

4. Degradation of green tea catechins in tea drinks;Chen;Journal of Agricultural and Food Chemistry,2001

5. Effect of certain breadmaking oxidants and reducing agents on dough rheological properties;Dong;Cereal chemistry,1995

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