Effect of alkaline pretreatment and cooking on protein fractions of a high-tannin sorghum cultivar

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 646-648

  Ali, Nawal M M ^a   El Tinay, Abdullahi H ^a   Elkhalifa, Abd Elmoneim O ^b   Salih, O A ^b   Yousif, N E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b AHFAD UNIVERSITY FOR WOMEN   (Sudan)

Author keywords

Cooking; Protein fractions; Soaking; Sodium hydroxide; Sorghum; Tannin

Indexed keywords

EID: 58749089459     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.001     Document Type: Article

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