Effect of germination on protein fractions and assayable tannins of low- and high-tannin sorghum cultivars

$Effect of germination on protein fractions and assayable tannins of low- and high-tannin sorghum cultivars$

Journal article

Peer reviewed

A. E. O Elkhalifa and A. H EL TINAY

Journal of food science and technology, Vol.36(3), pp.250-252

01/05/1999

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: Effect of germination on protein fractions and assayable tannins of low- and high-tannin sorghum cultivars
Creators - without role: A. E. O Elkhalifa - Ahfad University for Women
A. H EL TINAY - Faculty
Publication Details: Journal of food science and technology, Vol.36(3), pp.250-252
Publisher: Association of Food Scientists and Technologists
Identifiers: 9932454308331
Academic Unit: University Ha'il
Language: English
Resource Type: Journal article