Evaluation of anthocyanin rich color wheat lines (black, blue, purple) for their cake making quality

作者：Usman Ali, Era Chaudhary, Satveer Kaur, Anjali Sharma, Mona Yadav, Anita Kumari, Bhawna Sheoran, Vandita Tiwari, Saloni Sharma, Apoorv Tiwari, Monika Garg · 发表于：Journal of Cereal Science · 年份：2023 · DOI：10.1016/j.jcs.2023.103757 · 被引用次数：6 · 研究领域：Food composition and properties、Phytochemicals and Antioxidant Activities、Food Science and Nutritional Studies