Functional foods from cereal grains Article

Sidhu, Jiwan S, Kabir, Yearul, Huffman, Fatma G. (2007). Functional foods from cereal grains . INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 10(2), 231-244. 10.1080/10942910601045289

Open Access International Collaboration

cited authors

  • Sidhu, Jiwan S; Kabir, Yearul; Huffman, Fatma G

sustainable development goals

authors

publication date

  • January 1, 2007

published in

keywords

  • ACID
  • ANTIOXIDANT ACTIVITY
  • BARLEY
  • DIETARY PORTFOLIO
  • FIBER
  • Food Science & Technology
  • Life Sciences & Biomedicine
  • MEN
  • MOLECULAR-WEIGHT
  • PSYLLIUM
  • Science & Technology
  • WHEAT BRAN
  • WHOLE GRAINS
  • baked products
  • barley
  • cereals
  • chemical composition
  • functional foods
  • germ
  • grains
  • oats
  • phytochemicals
  • psyllium

Digital Object Identifier (DOI)

publisher

  • TAYLOR & FRANCIS INC

start page

  • 231

end page

  • 244

volume

  • 10

issue

  • 2