Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour

By Elkhalil E.A.I.   El Tinay A.H.   Mohamed B.E.   Elsheikh E.A.E.  

Food Chemistry, Vol. 72, Iss. 1, 2001-01 ,pp. : 29-32

Elsevier

Access to resources Recommend Favorite

Using white sorghum flour for gluten-free breadmaking

By Velázquez Noemí   Sánchez Hugo   Osella Carlos   Santiago Liliana G.  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 4, 2012-06 ,pp. : 491-497

Informa Healthcare

Access to resources Recommend Favorite

Effect of fermentation and germination on the in vitro protein digestibility of low and high tannin cultivars of sorghum

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

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

Elsevier

Access to resources Recommend Favorite

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

By Arbab M.E.   El Tinay A.H.  

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

Elsevier

Access to resources Recommend Favorite

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour

By  

Food Science & Nutrition, Vol. 6, Iss. 1, 2018-01 ,pp. : 47-53

John Wiley & Sons Inc

Access to resources Recommend Favorite