Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

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Title
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
Authors
Keywords
Sorghum bicolor, L., Flavonoids, Tocopherols, Breakfast cereal
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 984-989
Publisher
Elsevier BV
Online
2016-11-18
DOI
10.1016/j.foodchem.2016.11.065

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