Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars

Food Chemistry

Volumn 64, Issue 3, 1999, Pages 331-336

  Elmaki, Hagir B ^a   Babiker, E E ^a   El Tinay, Abdullahi H ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

[No Author keywords available]

Indexed keywords

STARCH; TANNIN;

ARTICLE; CULTIVAR; GERMINATION; HISTOCHEMISTRY; PROTEIN CONTENT; SORGHUM;

EID: 0033044830     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00118-6     Document Type: Article

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