Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours
The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic ex...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/77991/1/77991.pdf http://psasir.upm.edu.my/id/eprint/77991/ https://www.mdpi.com/1422-0067/13/6/7496 |
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