Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours

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Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours

The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic ex...

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Bibliographic Details
Main Authors:	Chan, Kim Wei, Khong, Nicholas Mun Hoe, Iqbal, Shahid, Ismail, Maznah
Format:	Article
Language:	English
Published:	MDPI 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/77991/ http://psasir.upm.edu.my/id/eprint/77991/1/77991.pdf

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