Volume 3, Issue 11, 2014 (July-September)
Research Article
Curcumin – A Natural Antioxidant for Improving Shelf Life of Wheat Flour
Amitava Chatterjee, Pravas Chandra Das, Kamala Adak, Shubhanshi Das, Sumana Ghosh and Sarbani Ganguly
Keywords: Antioxidant , Curcumin, degradation, gluten, starch , wheat flour
Article ID: CS072044062
How to cite this article: Amitava Chatterjee, Pravas Chandra Das, Kamala Adak, Shubhanshi Das, Sumana Ghosh, Sarbani Ganguly. Curcumin – A Natural Antioxidant for Improving Shelf Life of Wheat Flour. Chem Sci Rev Lett 2014; 3(11).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.