%0 Journal Article
%T Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis
%A Valieva, A.I.
%A Akulov, A.N.
%A Rumyantseva, N.I.
%K Triticum aestivum L., purple wheat, whole-wheat flour, bread, phenolic compounds, anthocyanins, phenolic acids, antioxidant activity
%J Foods and Raw Materials
%D 2024
%N 12
%P 13
%I Kemerovo State University