Effect of fermentation on the in vitro protein digestibility of pearl millet

Journal article

Peer reviewed

Maha A. M Ali, Abdullahi H EL TINAY and Abdelwahab H Abdalla

Food chemistry, Vol.80(1), pp.51-54

2003

Abstract

Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Biological and medical sciences

Cereal and baking product industries

Food industries

Fundamental and applied biological sciences. Psychology

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Title: Effect of fermentation on the in vitro protein digestibility of pearl millet
Creators - without role: Maha A. M Ali - University of Khartoum
Abdullahi H EL TINAY - University of Khartoum
Abdelwahab H Abdalla - University of Khartoum
Publication Details: Food chemistry, Vol.80(1), pp.51-54
Publisher: Elsevier
Identifiers: 9917796308331
Academic Unit: Jazan University
Language: English
Resource Type: Journal article