Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars

By Ahmed S.B.   Mahgoub S.A.   Babiker B.E.  

Food Chemistry, Vol. 56, Iss. 2, 1996-06 ,pp. : 159-162

Elsevier

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

By Hassan I.A.G.   El Tinay A.H.  

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 149-151

Elsevier

Access to resources Recommend Favorite

Effect of Rhizobium inoculation, organic and chemical fertilizers on proximate composition, in vitro protein digestibility, tannin and sulphur content of faba beans

By Elsheikh E.A.E.   Elzidany A.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 41-45

Elsevier

Access to resources Recommend Favorite

The chemical composition and in vitro digestibility of yambean starch

By Agunbiade S.O.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 173-176

Elsevier

Access to resources Recommend Favorite