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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal science (21660) forage and feed science (8644) feed quality (4390) nutritive value (2550) forage (5252) forage quality (3905) nutritive value (2550) Biological Sciences Biological Sciences biochemistry (102540) bioactive properties (24739) antioxidant activity (5477) nutrition (23130) diet (12242) dietary supplements (2941) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) cooked foods (1504) baked goods (1080) breads (646) flour (1448) wheat flour (538) plant products (54971) grain products (16322) grains (14407) small grains (10194) rice (4085) rice products (4445) rice (4085) wheat products (5230) wheat flour (538) product quality (18080) food quality (12184) nutritive value (2550) sensory properties (4680) flavor (2002) mouthfeel (126) Food and Human Nutrition Food and Human Nutrition food science (22492) food microbiology (2726) starter cultures (851) koji (22) food quality (12184) nutritive value (2550) foods (20022) cooked foods (1504) baked goods (1080) breads (646) flour (1448) wheat flour (538) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) salts (12335) elementary particles (4007) radicals (915) free radicals (915) chemistry (84737) chemical composition (25538) ingredients (1355) proximate composition (372) physicochemical properties (27179) antioxidant activity (5477) physics (54990) physical properties (32618) color (4392) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) grains (14407) small grains (10194) rice (4085) rice products (4445) rice (4085) wheat products (5230) wheat flour (538) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering research (30526) research methods (29174) sensory evaluation (1238) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Quality and antioxidant properties of anka-enriched bread Author(s) of Article: Will be identified in next release Citation: Journal of food processing and preservation 2011 v.35 no.4 pp. 518-523 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=442286 Name of Publication: Journal of food processing and preservation Publishing Company: Will be identified in next release Accession Number: 77519
