Carbohydrate Composition and Nutritional Quality for Rats of Sorghum Tô Prepared from Decorticated White and Whole Grain Red Flour
Author:
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)
Link
http://academic.oup.com/jn/article-pdf/118/5/588/23984967/jn1180050588.pdf
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