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By Moneim A.   El Khalifa O.   El Tinay A.H.  

Food Chemistry, Vol. 54, Iss. 2, 1995-01 ,pp. : 147-150

Elsevier

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Effect of reducing agents on the in vitro protein and starch digestibilities of cooked sorghum

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Food Chemistry, Vol. 66, Iss. 3, 1999-08 ,pp. : 323-326

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Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars

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Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 331-336

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Effect of cooking and treatment with sodium bisulphite or ascorbic acid on the in vitro protein digestibility of two sorghum cultivars

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Food Chemistry, Vol. 59, Iss. 3, 1997-07 ,pp. : 339-343

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Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars

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Food Chemistry, Vol. 56, Iss. 2, 1996-06 ,pp. : 159-162

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