Article Versions Notes

Chatziharalambous D, Kaloteraki C, Potsaki P, Papagianni O, Giannoutsos K, Koukoumaki DI, Sarris D, Gkatzionis K, Koutelidakis AE. Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours. Oxygen. 2023; 3(2):256-273. https://doi.org/10.3390/oxygen3020017

Chatziharalambous, Despina, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis, and Antonios E. Koutelidakis. 2023. "Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours" Oxygen 3, no. 2: 256-273. https://doi.org/10.3390/oxygen3020017

Chatziharalambous, D., Kaloteraki, C., Potsaki, P., Papagianni, O., Giannoutsos, K., Koukoumaki, D. I., Sarris, D., Gkatzionis, K., & Koutelidakis, A. E. (2023). Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours. Oxygen, 3(2), 256-273. https://doi.org/10.3390/oxygen3020017