Genetic Basis of Protein Digestibility in Grain Sorghum
Author:
Affiliation:
1. Dep. of Agronomy Kansas State Univ. Manhattan KS 66506
2. USDA-ARS Center for Grain and Animal Health Research Center Manhattan KS 66502
Funder
United States Agency for International Development
Publisher
Wiley
Subject
Agronomy and Crop Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.2135/cropsci2018.01.0038
Reference113 articles.
1. Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional Factors and Protein Digestibility of Sorghum Cultivars
2. A Rapid Protein Digestibility Assay for Identifying Highly Digestible Sorghum Lines
3. Turbidity Assay for Rapid and Efficient Identification of High Protein Digestibility Sorghum Lines
4. Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties
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