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Instant Coffee as a Source of Antioxidant-Rich and Sugar-Free Coloured Compounds for Use in Bakery: Application in Biscuits

AuthID
P-00M-KJY

Author(s)

Passos, CP

Kukurová, K

Basil, E

Fernandes, PAR

Neto, A

Nunes, FM

Murkovic, M

Ciesarová, Z

Coimbra, MA

Document Type

Article

Year published

2017

Published

in Food Chemistry, ISSN: 0308-8146

Volume: 231, Pages: 114-121

Indexing

Scopus^®

Crossref^®22

Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.foodchem.2017.03.105

Scopus: 2-s2.0-85016336488

Source Identifiers

ISSN: 0308-8146

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Instant Coffee as a Source of Antioxidant-Rich and Sugar-Free Coloured Compounds for Use in Bakery: Application in Biscuits

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