Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality
Background Extensive milling processes have deprived wheat flour from essential nutrients. The objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour (SF)) through analyses of proximate composition and functional properties as well as quantification...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2020-03-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/8788.pdf |