Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridges

International Journal of Food Science and Technology

Volumn 37, Issue 2, 2002, Pages 129-137

  Taylor, Janet ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

In vitro insoluble protein digestibility; Pepsin; Storage proteins; Wet cooking

Indexed keywords

COOKING;

ACIDITY; FERMENTATION; FOOD STORAGE; PH;

PROTEINS;

EID: 0036111490     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00549.x     Document Type: Article

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