Effect of Magadi soda treatment on the tannin content and in-vitro nutritive value of grain sorghums
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (1) , 25-34
- https://doi.org/10.1002/jsfa.2740320106
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Overcoming the nutritionally harmful effects of tannin in sorghum grain by treatment with inexpensive chemicalsJournal of Agricultural and Food Chemistry, 1979
- Traditional Maize Processing Techniques in the New WorldScience, 1974
- Relation between tannin levels, rat growth, and distribution of proteins in sorghumJournal of Agricultural and Food Chemistry, 1973
- Effect of Pressure, Moisture, and Cooking Time on Susceptibility of Corn or Sorghum Grain Starch to Enzymatic AttackJournal of Dairy Science, 1970