Prospects for using Sorghum Bicolor in flour confectionery products technology with high antioxidant activity

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Effect of the Proportion of Sorghum Flour (Sorghum Bicolor) to Wheat Flour on the Characteristics of Cookies Sorghum2024
2. 2Development of Sorghum-Based Shortbread Biscuits2024 · 1 citations
3. 3Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu—A Chinese Shortbread Cookie2026
4. 4Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties2024 · 14 citations
5. 5Impact of Processing on the Phenolic Content and Antioxidant Activity of Sorghum bicolor L. Moench2024 · 17 citations