Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

by Yaoguang Li, Dongyun Ma, Dexiang Sun, Chenyang Wang, Jian Zhang, Yingxin Xie, Tiancai Guo

Published in Crop Journal by Elsevier BV.

2015 p328-334

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Year 2015
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DOI 10.1016/j.cj.2015.04.004

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ISSN-L: 2214-5141

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Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods release_2egcv3szifc5xfinwkwluy7que