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Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

BiomanufacturingFood FermentationIn Vitro FermentationIn-vitro ProteinMedicineBiotechnologyFood MicrobiologyAlternative Protein SourceMicrobiologyGrain QualityStarch DigestibilitiesSorghum FlourFood TechnologyHealth Sciences