Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products
Author:
Affiliation:
1. Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Hatfield 0028 South Africa
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6713/fullpdf
Reference150 articles.
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4. Increasing the utilisation of sorghum, millets and pseudocereals: developments in the science of their phenolic phytochemicals, biofortification and protein functionality;Taylor;J Cereal Sci,2014
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