Protein quality and physical characteristics of kisra (fermented sorghum pancake-like flatbread) made from tannin and non-tannin sorghum cultivars

Cereal Chemistry

Volumn 88, Issue 4, 2011, Pages 344-348

  AwadElkareem, Amir Mahgoub ^a,b   Taylor, John R N ^b  

^a ALZAIEM ALAZHARI UNIVERSITY   (Sudan)

^b UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; FLAVONOIDS; GASES; LACTIC ACID; PLANTS (BOTANY); PROTEINS;

COMMERCIAL PRODUCTIONS; CULTIVAR SELECTION; GAS CELL; GLUTEN-FREE; LACTIC ACID BACTERIA; PHYSICAL CHARACTERISTICS; PROTEIN QUALITY; QUALITY CHARACTERISTIC; REACTIVE LYSINES; TYPE II;

TANNINS;

BACTERIA (MICROORGANISMS);

EID: 80051680147     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-07-10-0107     Document Type: Article

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