Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour - Concepedia

Concepedia

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Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour

86

Citations

11

References

2001

Year

Elhadi A. I. Elkhalil, Abdullahi H. El Tinay, Elsiddig A. E. Elsheikh

Food ChemistryNutritionIn Vitro FermentationFood AnalysisBiotechnologyVitro Protein DigestibilityAlternative Protein SourceSorghum FlourMalt PretreatmentHealth Sciences

References

	Year	Citations

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