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Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran

Food ChemistryExtrusion Processing ConditionsSorghum BicolorFood AnalysisPhenolic Compound ContentAgricultural EconomicsGrain QualityFood QualityPhytochemicalCrop QualityHealth Sciences