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

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

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Effect of fermentation on tannin content and in-vitro protein and starch digestibilities of two sorghum cultivars

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Effect of genotype, malt pretreatment and cooking on in vitro protein digestibility and protein fractions of corn

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Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes

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