Effect of fermentation on biochemical characteristics of sorghum flour supplemented with chickpea flour

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 9, Issue 2, 2010, Pages 418-425

  Fadlallah, Omima E ^a   El Tinay, Abdullahi H ^b   Babiker, Elfadil E ^b  

^a Food Research Centre   (Sudan)

^b UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Amino acid; Chickpea; Cooking; Fermentation; Protein; Sorghum

Indexed keywords

CICER ARIETINUM;

EID: 77956070598     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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