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The total phenolic content of each phenolic fraction was determined using the colorimetric Folin–Ciocalteu method described by Singleton and Rossi [29], with slight modification as reported by Laus et al. [27]. The phenolic compounds were determined using a proper calibration curve using gallic acid as standard. The assay was run in triplicate for rice and flour and extruded samples.
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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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