Kaur, J., A. Kaur, S. S. Thind, and P. Aggarwal. “A Comparison of Physico-Chemical Properties, Total Phenolic Content and Antioxidant Activity of Whole Grain Flours”. The International Journal of Science & Technoledge, vol. 2, no. 11, Oct. 2014, http://internationaljournalcorner.com/index.php/theijst/article/view/139943.