Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation
Author:
Affiliation:
1. Cereal Quality Lab, Department of Soil & Crop Sciences; Texas A&M University; 370 Olsen Blvd, TAMU 2474, College Station TX 77843-2474 USA
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6400/fullpdf
Reference32 articles.
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4. Anti-inflammatory activity of select sorghum (Sorghum bicolor) brans;Burdette;J Med Food,2010
5. Effect of genotype on tannins and phenols of sorghum;Hahn;Cereal Chem,1986
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