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1.

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour.

Kalam Azad MO, Jeong DI, Adnan M, Salitxay T, Heo JW, Naznin MT, Lim JD, Cho DH, Park BJ, Park CH.

Foods. 2019 Jun 27;8(7). pii: E230. doi: 10.3390/foods8070230.

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