| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543274 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Processing effected the nutraceutical and antioxidant properties of little millet. ⺠Total phenolic, flavonoid and tannin contents increased maximum during roasting. ⺠Roasted millet showed highest radical scavenging activity and iron reducing power. ⺠HPLC profile revealed ferulic and gallic acids were the major phenolic fractions.
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Authors
S.R. Pradeep, Manisha Guha,