Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali

Publisher： Cambridge University Press

E-ISSN： 1475-2662|59|1|31-47

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.59, Iss.1, 1988-01, pp. : 31-47

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