Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars
- 31 July 1997
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 59 (3) , 339-343
- https://doi.org/10.1016/s0308-8146(96)00106-9
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- THE NUTRITIONAL QUALITY OF PROTEINS IN SORGHUMJournal of Food Science, 1976
- Composition of Senegal millets and sorghumsBritish Journal of Nutrition, 1957
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955