Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility - Concepedia

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Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

263

Citations

30

References

2002

Year

Kwaku G. Duodu, Alexandra Nunes, Ivonne Delgadillo, M.L. Parker, E. N. Clare Mills, P.S. Belton, John R.N. Taylor

Journal of Cereal Science

NutritionEngineeringFood CompositionAnimal NutritionFood DigestionGrain StructureAgricultural EconomicsBiotechnologyGrain ScienceVitro Protein DigestibilityAlternative Protein SourceGrain QualityGrain Storage

References

	Year	Citations

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