Effect of soaking, cooking, germination and fermentation processing on proximate analysis and mineral content of three white sorghum varieties (Sorghum bicolor L. moench)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Volumn 40, Issue 2, 2012, Pages 92-98

  Afify, Abd El Moneim M R ^a   El Beltagi, Hossam S ^a,b   El Salam, Samiha M Abd ^c   Omran, Azza A ^c  

^a CAIRO UNIVERSITY   (Egypt)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

^c Agricultural Research Center   (Egypt)

Author keywords

Amylose; Chemical composition; Minerals; Processing; Sorghum

Indexed keywords

EID: 84869074640     PISSN: 0255965X     EISSN: 18424309     Source Type: Journal    
DOI: 10.15835/nbha4027930     Document Type: Article

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