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Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

机译：新烘焙（+） - 基于儿茶素的致死剂：对松饼制剂期间的流变，感官和抗氧化特征的影响

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Gabriele Carullo; Francesca Scarpelli; Emilia Lucia Belsito; Paolino Caputo; Cesare Oliviero Rossi; Antonio Mincione; Antonella Leggio; Alessandra Crispini; Donatella Restuccia; Umile Gianfranco Spizzirri; Francesca Aiello;
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1. Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread [J] . Saad Ahmed M., Elmassry Ragab A., Wahdan Khaled M.M., Acta periodica technologica . 2015,第46期

机译：鹰嘴豆（Cicer arietinum）浸泡液作为膨松剂：对面团流变学和面包感官特性的影响
2. The influence of antioxidant and chelating agents on the stability of catechins, with particular reference to (-)-epigalocatechin-gallate (EGCG) and (-)-epicatechin (EC) in topical emulsion based formulations [J] . T. Rode, M. Frauen, B.W. Muller, SOFW Journal: Internationales Journal fur angewandte Wissenschaft . 2002,第7期

机译：抗氧化剂和螯合剂对儿茶素稳定性的影响，特别是在局部乳液型制剂中特别提及（-）-表儿茶素没食子酸酯（EGCG）和（-）-表儿茶素（EC）
3. Leavening Agents: The Chemistry of Baking Discovered with a Computer-Based Learning [J] . Journal of Chemical Education . 2020,第4期

机译：疯狂代理商：烘焙化学与基于计算机的学习发现
4. Bioavailability and Synergistic Effects of Tea Catechins as Antioxidants in the Human Diet [C] . John Shi, Yukio Kakuda American Chemical Society . 2006

机译：茶儿茶素作为人类饮食中抗氧化剂的生物利用度和协同作用
5. The effects of alternative chemical leavening agents on the quality of refrigerated basic biscuits. [D] . Sethi, Deepa. 2007

机译：替代化学膨松剂对冷藏基本饼干质量的影响。
6. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology Sensory and Antioxidant Features during Muffin Preparation [O] . Gabriele Carullo, Francesca Scarpelli, Emilia Lucia Belsito, 2020

机译：新烘焙（+） - 基于儿茶素的致死剂：对松饼制剂期间的流变感官和抗氧化特征的影响
7. Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread [O] . Saad Ahmed M., Elmassry Ragab A., Wahdan Khaled M.M., 2015

机译：鹰嘴豆（Cicer arietinum）陡峭的液体作为膨松剂：对面团流变学和面包感官特性的影响

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

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