Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods

Saroj Dahiya¹, Neera Parmar¹ and Sanjay Kumar^2*

¹Department of Foods and Nutrition, Chaudhary Charan Singh Haryana Agricultural University, India

²Department of Biochemistry, Central University of Haryana, India

^*Corresponding Author: Sanjay Kumar, Assistant Professor, Department of Biochemistry, Central University of Haryana, India, Tel: 01285249401