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Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

Author: Dlamini, Nomusa R ; Dykes, L ; Rooney, LW ; Waniska, RD ; Taylor, JRN Date: Jul 2009 The profile and quantities of condensed tannins (CT) in foods are affected by processing due to their highly reactive nature, which may affect their antioxidant activity and the nutritional value of the foods. The objective was to compare the ... Read more

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Browsing by Subject "Sorghum processing"

Browsing by Subject "Sorghum processing"

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