The nutritive value of new and traditional sorghum and millet foods from Sudan
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02193775.pdf
Reference27 articles.
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2. Method 44-19;American Association of Cereal Chemists,1983
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4. Bach Knudsen KE, Munck L, Eggum BO (1988) Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali. Br J Nutr 59: 31–47
5. Bach Knudsen KE, Åman P, Eggum BO (1987) Nutritive value of Danish grown barley varieties I. Carbohydrates and other major constituents. J Cereal Sci 6: 173–186
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