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

Author： Elkhalil E.A.I. El Tinay A.H. Mohamed B.E. Elsheikh E.A.E.

Publisher： Elsevier

ISSN： 0308-8146

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

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