Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars

Author： Mahgoub S.E.O.   Elhag S.A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.61, Iss.1, 1998-01, pp. : 77-80

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