Effect of sorghum type and processing on the antioxidant properties of sorghum [sorghum bicolor (l.) moench] based foods
Antioxidant properties of sorghum are related to sorghum type and method of processing into foods. Tannin and non-tannin sorghums and their products were evaluated for total phenols, tannins and antioxidant activity. Total phenols were determined using the Folin Ciocalteu method, and tannins were de...
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| Format: | Others |
| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-1312 http://hdl.handle.net/1969.1/ETD-TAMU-1312 |