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

Author: Elmoneim O. Elkhalifa A.   Chandrashekar A.   Mohamed B.E.   El Tinay A.H.  

Publisher: Elsevier

ISSN: 0308-8146

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

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Abstract