Table 11. Antioxidant components and total antioxidant activity of pan bread prepared by partial replacement of wheat flour with ginger powder

From

Production and Evaluation of Some Bakery Products Containing Ginger Powder

Abeer Ghazi Soluman Almasodi

Journal of Food and Nutrition Research. 2018, 6(4), 205-215 doi:10.12691/jfnr-6-4-2