THE PAINS OF HARDWARE SECURITY: AN ASSESSMENT MODEL OF REAL-WORLD HARDWARE SECURITY ATTACKS



Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant whole wheat phyllo dough capacity and color of bread were investigated.Texture and sensory properties of maize mix-breads were evaluated also.Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total pheno

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