Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins
Author:
Affiliation:
1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
2. Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1502198
Reference40 articles.
1. Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
2. FAOSTAT. Food and Agricultural Organization of the United Nations. [cited 2017 Nov 03]. Available from: http://faostat.fao.org/ .
3. GRAIN PRODUCTION AND CONSUMPTION | Africa
4. Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities
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