Antioxidant and Antihypertensive Potential of Protein Fractions from Flour and Milk Substitutes from Canary Seeds (Phalaris canariensis L.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-016-0584-z.pdf
Reference30 articles.
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4. Abdel-Aal ESM, Hucl P, Sosulski FW (1997) Structural and compositional characteristics of canary seed (Phalaris canariensis L.). J Agric Food Chem 45:3049–3055
5. Abdel-Aal ESM, Hucl P, Miller SS, Patterson CA, Gray D (2011a) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use. Food Chem 125:410–416
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