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Towards functional food development: impact of extrusion cooking on phenolic compounds and antinutrients in sorghum and millets

Sruthi N. U.; Jayasree Joshi T.; Stuart Johnson; Rewati Raman Bhattarai
Critical Reviews in Food Science and Nutrition · Vol. 66, Issue 17 · pp. 3305-3320 · 2026
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Bibliographic Information

JournalCritical Reviews in Food Science and Nutrition
PublisherTaylor & Francis
Publication Date2026-06-23
Publication Year2026
Volume66
Issue17
Pages3305-3320
Document TypeJournal Article
Print ISSN1040-8398
eISSN1549-7852
DOI10.1080/10408398.2025.2609733

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NARA Access Coverage2009-09-29~Current
Journal Homepagehttps://www.tandfonline.com/journals/bfsn20
Publisher PageOpen Publisher Page
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