| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541682 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Extrusion lowers the total phenolic and flavonoid content of barley. ⺠The metal chelating and overall antioxidant activity increased upon extrusion. ⺠The NEB index increased upon increase in extrusion temperature.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Paras Sharma, Hardeep Singh Gujral, Baljeet Singh,