Effect of milling, soaking, malting, heat treatment and fermentation on phytate level of four Sudanese sorghum cultivars

Food Chemistry

Volumn 61, Issue 1-2, 1998, Pages 77-80

  Mahgoub, Salah E O ^a   Elhag, Safia A ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

[No Author keywords available]

Indexed keywords

PHOSPHORUS; PHYTATE; PHYTIC ACID;

ARTICLE; COOKING; CULTIVAR; EXTRACTION; FERMENTATION; FOOD ANALYSIS; FOOD PROCESSING; HEAT TREATMENT; SORGHUM; TIME;

SORGHUM BICOLOR;

EID: 0031946916     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00109-X     Document Type: Article

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