Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.
- DOI
- 10.1016/j.foodres.2021.110663
- Published
- 2021 Nov
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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BibTeX
@article{allodium:10.1016/j.foodres.2021.110663,
title = {Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.},
author = {D'Almeida CTDS and Mameri H and Menezes NDS and de Carvalho CWP and Queiroz VAV and Cameron LC and Morel MH and Takeiti CY and Ferreira MSL},
year = {2021},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2021.110663},
url = {https://doi.org/10.1016/j.foodres.2021.110663}
}RIS
TY - JOUR TI - Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. AU - D'Almeida CTDS AU - Mameri H AU - Menezes NDS AU - de Carvalho CWP AU - Queiroz VAV AU - Cameron LC AU - Morel MH AU - Takeiti CY AU - Ferreira MSL PY - 2021 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2021.110663 UR - https://doi.org/10.1016/j.foodres.2021.110663 ER -
APA
CTDS, D., H, M., NDS, M., CWP, D. C., VAV, Q., LC, C., MH, M., CY, T., & MSL, F. (2021). Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2021.110663
Source records
- pubmed · retrieved 2026-09-27T06:23:02.638Z