| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539664 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Bran from harder sorghum and maize grains had more phenolic acids than the soft ones. ⺠Bran ferulic acid of sorghum and maize significantly correlated with grain hardness. ⺠Bran phenolic acids had greater effects on grain hardness than those of flours.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Constance Chiremba, John R.N. Taylor, Lloyd W. Rooney, Trust Beta,