Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread

Wang, Lin; Yang, Shufang; Yang, Yiyun; Jiang, Hongzhou; Huang, Wuyang; Bian, Yuanyuan; Li, Bin

doi:10.1007/s11694-024-02523-9

Food Measure

2024

DOI: 10.1007/s11694-024-02523-9

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Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread

Lin Wang,

Shufang Yang,

Yiyun Yang

et al.

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Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread

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References 44 publications

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