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Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour

Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour

Khoula Begum* and Imran Khan

Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan.

 
*Correspondence | Khoula Begum, Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; Email: [email protected], [email protected]

Figure 1:

Inhibitory effects of raw materials and bread samples on the formation of AGEs in BSA-glucose model. Values are means ± SD of triplicate analyses.

Pakistan Journal of Zoology

December

Pakistan J. Zool., Vol. 56, Iss. 6, pp. 2501-3000

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