Sequential in Vitro Pepsin Digestion of Uncooked and Cooked Sorghum and Maize Samples
Author:
Affiliation:
1. Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0348830
Reference20 articles.
1. Protein Quality and Digestibility of Sorghum in Preschool Children: Balance Studies and Plasma Free Amino Acids
2. Effect of cooking on the protein profiles and in vitro digestibility of sorghum and maize
3. Proposed nomenclature for the alcohol-soluble proteins (kafirins) of Sorghum bicolor (L. Moench) based on molecular weight, solubility, and structure
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