Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition
© 2017 Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries. Different concentrations of wholegrain white sorghum flour (WSF) or red sorghum flour (RSF) were inc...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2018
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| Online Access: | http://hdl.handle.net/20.500.11937/66180 |