Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional Factors and Protein Digestibility of Sorghum Cultivars-Reference-Cited by-同舟云学术

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Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional Factors and Protein Digestibility of Sorghum Cultivars

Published:2008-02-15 Issue:2 Volume:7 Page:335-341
ISSN:1680-5194
Container-title:Pakistan Journal of Nutrition
language:
Short-container-title:Pakistan J. of Nutrition

Author:

Wedad Wedad,Abdelhalee H.,El Tinay Abdullahi H.,Mustafa Abdelmoneim I.,Babiker Elfadil E.

Publisher

Science Alert

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

Link

https://www.scialert.net/fulltext/?doi=pjn.2008.335.341&org=11

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