Sorghum fermented kisra bread. I—nutritive value of kisra
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 30 (9) , 859-863
- https://doi.org/10.1002/jsfa.2740300905
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Fermented foods in common use in Egypt I. The nutritive value of kishkJournal of the Science of Food and Agriculture, 1973
- Kaffircorn malting and brewing studies XIV.—Mashing with kaficorn malt: Factors affecting sugar productionJournal of the Science of Food and Agriculture, 1966
- Nutritive Value of Grains, Amino Acids and Proteins in Sorghum GrainJournal of Agricultural and Food Chemistry, 1965
- Kaffircorn malting and brewing studies. IX.—amino-acid composition of kaffircorn grain and maltJournal of the Science of Food and Agriculture, 1961