Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

Yaoguang Li, Dongyun Ma, Dexiang Sun, Chenyang Wang, Jian Zhang, Yingxin Xie, Tiancai Guo

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The Crop Journal ›› 2015, Vol. 3 ›› Issue (4) : 328-334. DOI: 10.1016/j.cj.2015.04.004
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Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

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ISSN (Print) 2095-5421 ISSN (Online) 2214-5441 CN 10-1112/S Copyright © 2022 The Crop Journal

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