Carbohydrate Composition and Nutritional Quality for Rats of Sorghum Tô Prepared from Decorticated White and Whole Grain Red Flour

Author:

Knudsen Knud Erik Bach1,Kirleis Allen W.2,Eggum Bjørn O.1,Munck Lars2

Affiliation:

1. National Institute of Animal Science, Department of Animal Physiology and Biochemistry, Foulum Research Center, DK-8833 Ørum Sönderlind, Denmark

2. Carlsberg Research Laboratory, Department of Biotechnology, DK-2500 Valby, Copenhagen, Denmark

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

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5. Proteins From Sorghum and Millets;Sustainable Protein Sources;2017

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