Open Access
IUFoST World Congress
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, Singapore
First page of the article