Effect of Magadi soda treatment on the tannin content and in-vitro nutritive value of grain sorghums-Reference-Cited by-同舟云学术

Effect of Magadi soda treatment on the tannin content and in-vitro nutritive value of grain sorghums

Published:1981-01 Issue:1 Volume:32 Page:25-34
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Muindi Pancras J.,Thomke Sigvard,Ekman Rune

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Relation between tannin levels, rat growth, and distribution of proteins in sorghum

2. REMOVAL OF TANNINS AND IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY OF SORGHUM SEEDS BY SOAKING IN ALKALI

3. Overcoming the nutritionally harmful effects of tannin in sorghum grain by treatment with inexpensive chemicals

4. Quality improvement in sorghums and millets. In Proc. of the Symposium on Sorghum and Millets for Human Food Trop. Prod. Institute, London, 1977, pp. 7–9.

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