Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Food Research International

Volumn 54, Issue 1, 2013, Pages 578-586

  Khan, Imran ^a,c   Yousif, Adel ^a   Johnson, Stuart K ^b   Gamlath, Shirani ^a  

^a DEAKIN UNIVERSITY   (Australia)

^b CURTIN UNIVERSITY   (Australia)

^c THE UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Antioxidant capacity; Pasta; Phenolic compounds; Resistant starch; Sorghum; Wheat

Indexed keywords

ANTIOXIDANT CAPACITY; PASTA; PHENOLIC COMPOUNDS; RESISTANT STARCH; SORGHUM; WHEAT;

ANTHOCYANINS; ORGANIC ACIDS;

STARCH;

EID: 84882946176     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.059     Document Type: Article

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