Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)-Reference-Cited by-同舟云学术

Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)

Published:2004-11 Issue:1 Volume:88 Page:105-114
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Traoré T,Mouquet C,Icard-Vernière C,Traoré A.S,Trèche S

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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5. Changes in tannin and cyanides contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars;Ahmed;Food Chemistry,1996

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