Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
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DOI: 10.1016/j.jff.2016.12.012
Abstract: Abstract Addition of roasted coffee powder (CP) in whole grain sorghum flours of two genotypes were extruded in two water content conditions and the variations of total phenolic compounds (TP), phenolic acids and antioxidant capacity… read more here.
Keywords: sorghum roasted; roasted coffee; antioxidant capacity;