Colored wheat and derived products: key to global nutritional security
Author:
Affiliation:
1. Punjab Agricultural University, Ludhiana, Punjab, India
Funder
Department of Science & Technology, Govt. of India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2119366
Reference160 articles.
1. Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat
2. Composition and Stability of Anthocyanins in Blue-Grained Wheat
3. Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties
4. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat
5. Compositional Differences in Anthocyanins from Blue- and Purple-Grained Spring Wheat Grown in Four Environments in Central Saskatchewan
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