Antioxidant activity of barley as affected by extrusion cooking

Published 2011 View Full Article

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Title
Antioxidant activity of barley as affected by extrusion cooking
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 131, Issue 4, Pages 1406-1413
Publisher
Elsevier BV
Online
2011-10-17
DOI
10.1016/j.foodchem.2011.10.009

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