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1 Ergebnisse
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Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for M..:
Alican Akcicek
;
Muhammed Özgölet
;
Zeynep Hazal Tekin-Cakmak
...
doi:10.1021/acsomega.3c06027.s001. , 2024
Link:
https://doi.org/10.1021/acsomega.3c06027.s001
RT Journal T1
Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation
UL https://suche.suub.uni-bremen.de/peid=base-ftgriffithunifig:oai:figshare.com:article_25195447&Exemplar=1&LAN=DE A1 Alican Akcicek A1 Muhammed Özgölet A1 Zeynep Hazal Tekin-Cakmak A1 Salih Karasu A1 Esra Duran A1 Osman Sagdic YR 2024 K1 Biochemistry K1 Medicine K1 Genetics K1 Molecular Biology K1 Physiology K1 Ecology K1 Inorganic Chemistry K1 Space Science K1 Environmental Sciences not elsewhere classified K1 Biological Sciences not elsewhere classified K1 Chemical Sciences not elsewhere classified K1 viscoelastic solid characteristic K1 storage modulus )> K1 shear thinning behavior K1 loss modulus )] K1 like structure [< K1 98 % K1 respectively K1 increasing shear rate K1 fluorescent maillard reaction K1 decrease glycemic index K1 advanced maillard products K1 muffin samples showed K1 osb addition led K1 min ) K1 indicating K1 maillard reaction K1 muffin samples K1 muffin formulation K1 wheat flour K1 sensory properties K1 samples decreased K1 partial substitute K1 p </ K1 oxidative stability K1 osb improved K1 negative effect K1 mouth fell K1 k </ K1 induction period K1 increasing amount K1 g </ K1 control sample K1 ash contents K1 another indication K1 50 h K1 05 ) JF doi:10.1021/acsomega.3c06027.s001 LK http://dx.doi.org/https://doi.org/10.1021/acsomega.3c06027.s001 DO https://doi.org/10.1021/acsomega.3c06027.s001 SF ELIB - SuUB Bremen
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