Effect of Processing Treatments Followed by Fermentation on Protein Content and Digestibility of Pearl Millet (Pennisetum typhoideum) Cultivars

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

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Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

R. Alonso, Andrés Aguirre, Florencio Marzo · Food Chemistry · 2000 · 672 citations

Nutrition, Nutrient Bioavailability, Traditional Processing Methods +4

Measurement of Digestibility of Alfalfa Protein Concentrates by in vivo and in vitro Methods

Robert M. Saunders, Margaret A. Connor, A. N. Booth et al. · Journal of Nutrition · 1973 · 238 citations

Nutrition, Engineering, In Vitro Fermentation +9

Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet

Mardia E El Hag, Abdullahi H. El Tinay, Nabila E. Yousif · Food Chemistry · 2002 · 176 citations

In Vitro Fermentation, Pearl Millet, Total Polyphenols +6

Effect of Fermentation on Soluble Proteins and <i>In Vitro</i> Protein Digestibility of Sorghum, Green Gram and Sorghum‐Green Gram Blends

U.D. Chavan, J. K. Chavan, S. S. Kadam · Journal of Food Science · 1988 · 114 citations

Nutrition, Engineering, Food Analysis +20