Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars-Reference-Cited by-同舟云学术

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Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars

Published:1997-07 Issue:3 Volume:59 Page:339-343
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arbab Mawahib E.,El Tinay Abdullahi H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. Composition of Senegal millets and sorghums;Adrian;Br. J. Nutr.,1957

2. Multiple range and multiple F test;Duncan;Biometrics,1955

3. Nutritional quality of sorghum and sorghum foods from Sudan;Eggum;J. Cereal Sci.,1983

4. Improving the in vitro protein digestibility of sorghum with reducing agents;Hamaker,1987

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1. The impact of ascorbic acid (E 300) on digestion of different nutrients using In Vitro digestion model;2023-06-27

2. Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins;Molecules;2022-02-14

3. Bioavailable Lysine Assessed Using the Indicator Amino Acid Oxidation Method in Healthy Young Males is High when Sorghum is Cooked by a Moist Cooking Method;The Journal of Nutrition;2021-12-06

4. Sorghum in foods: Functionality and potential in innovative products;Critical Reviews in Food Science and Nutrition;2021-08-06

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