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Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic

Érica Aguiar Moraes1, Rafaela da Silva Marineli1, Sabrina Alves Lenquiste1

  • 1Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP 13083-862 Campinas, SP, Brazil.

Food Chemistry
|March 14, 2015
PubMed

Keywords:
Hydrolysis indexResistant starchSorghum bicolor (L.) MoenchSorghum branβ-Glucans

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