Effect of baking conditions on the physical properties of bread incorporated with green coffee beans (GCB)
Most of nutrients can be found in normal breads but there is lack of antioxidant rich polyphenolic compounds. Green coffee bean (GCB) is chosen as functional ingredients to be incorporated in the bread as it contains high amount of phenolic acid namely chlorogenic acid which contributed to antimutag...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Physics Publishing,
2020
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| Online Access: | View Fulltext in Publisher View in Scopus |