KAUR, J.; KAUR, A.; THIND, S. S.; AGGARWAL, P. A Comparison of Physico-Chemical Properties, Total Phenolic Content and Antioxidant Activity of Whole Grain Flours. The International Journal of Science & Technoledge, [S. l.], v. 2, n. 11, 2014. Disponível em: http://internationaljournalcorner.com/index.php/theijst/article/view/139943. Acesso em: 7 jul. 2024.