Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars

Journal article

Peer reviewed

H. B Elmaki, E. E Babiker and A. H EL TINAY

Food chemistry, Vol.64(3), pp.331-336

01/02/1999

Abstract

Agronomy. Soil science and plant productions

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

Genetics and breeding of economic plants

Varietal selection. Specialized plant breeding, plant breeding aims

Yield, quality, earliness, varia

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Title: Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars
Creators - without role: H. B Elmaki - University of Khartoum
E. E Babiker - University of Khartoum
A. H EL TINAY - University of Khartoum
Publication Details: Food chemistry, Vol.64(3), pp.331-336
Publisher: Elsevier
Identifiers: 9952339708331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article