Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
Chávez, Davy W.H., Ascheri, José L.R., Carvalho, Carlos W.P., Godoy, Ronoel L.O., Pacheco, SidneyVolume:
29
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2016.12.012
Date:
February, 2017
File:
PDF, 1.32 MB
english, 2017