Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety ( Sorghum bicolor L.)-Reference-Cited by-同舟云学术

Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety ( Sorghum bicolor L.)

Published:2021-02-03 Issue:4 Volume:9 Page:1929-1938
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Keyata Ebisa Olika¹²^ORCID,Tola Yetenayet B.²^ORCID,Bultosa Geremew³^ORCID,Forsido Sirawdink Fikreyesus²^ORCID

Affiliation:

1. Department of Food Science and Nutrition Wollega University Shambu Ethiopia

2. Department of Post‐Harvest Management Jimma University College of Agriculture and Veterinary Medicine Jimma Ethiopia

3. Department of Food Science and Technology Botswana University of Agriculture and Natural Resources Gaborone Botswana

Funder

Jimma University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2155

Reference55 articles.

1. Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

2. The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia

3. The Oxalic Acid Content in Selected Barley Varieties Grown in Poland, as well as in their Malts and Worts

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