Open Access
Issue |
IUFOST
2006
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|
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DOI | https://doi.org/10.1051/IUFoST:20061398 |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20061398
chmzwb@nus.edu.sg
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20061398
Issues and challenges in utilizing natural antioxidants as food ingredients in functional food: a case study of bread
W. Zhou National University of Singapore, Department of Chemistry, Food Science and Technology Programme, 3 Science Drive 3, 117543 Singapore, Singaporechmzwb@nus.edu.sg
First page of the article