Digestibility and Utilization of Protein and Energy from Nasha, a Traditional Sudanese Fermented Sorghum Weaning Food-Reference-Cited by-同舟云学术

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Digestibility and Utilization of Protein and Energy from Nasha, a Traditional Sudanese Fermented Sorghum Weaning Food

Published:1986-06-01 Issue:6 Volume:116 Page:978-984
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Graham George G.,MacLean William C.,Morales Enrique,Hamaker Bruce R.,Kirleis Allen W.,Mertz Edwin T.,Axtell John D.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/116/6/978/23203677/jn1160060978.pdf

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages;International Journal of Food Microbiology;2022-10

2. The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet;African Fermented Food Products- New Trends;2022

3. Millet-Based Traditional Processed Food Beverages;Millets and Millet Technology;2021

4. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects;Nutrients;2020-04-16

5. Breeding Sorghum for Specific End Uses;Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World;2020

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