Bakers Journal

Phenolic acids deliver high antioxidant functionality

November 9, 2010
By Jane Byrne/

November 9, 2010, Daegu, South Korea – Researchers have discovered that phenolic acids retain their antioxidant activity after baking, adding functionality to dough. |READ MORE

Print this page


Stories continue below


Leave a Reply

Your email address will not be published. Required fields are marked *