Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

  1. Rico, D.
  2. Cano, A.B.
  3. Álvarez Álvarez, S.
  4. Río Briones, G.
  5. Martín Diana, A.B.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 17

Tipus: Article

DOI: 10.3390/FOODS12173208 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus