There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content,
their nutritional potential and their use in gluten-free products. They are generally rich in a several
phenolic ...
The role of phenolic acids on sorghum and maize hardness was evaluated among eight cultivars of each of the cereals representing hard and soft classes. Bran and flour fractions were evaluated for monomeric and diferulic ...
