Open AccessSensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis
Author(s) -
Shobana Devi R,
P Nazni
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000595
Subject(s) - polyphenol , food science , antioxidant , curcumin , sensory system , microbiology and biotechnology , antioxidant capacity , in vitro , chemistry , biology , biochemistry , neuroscience