Effect of cooking on the protein profiles and in vitro digestibility of sorghum and maize
- 1 July 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (4), 647-649
- https://doi.org/10.1021/jf00070a014
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Pepsin digestibility of proteins in sorghum and other major cerealsProceedings of the National Academy of Sciences, 1984
- The Effect of Decortication and Extrusion on the Digestibility of Sorghum by Preschool ChildrenJournal of Nutrition, 1983
- Protein Quality and Digestibility of Sorghum in Preschool Children: Balance Studies and Plasma Free Amino AcidsJournal of Nutrition, 1981
- Digestibility of sorghum proteins.Proceedings of the National Academy of Sciences, 1981
- Characteristics of proteins from normal, high lysine, and high tannin sorghumsJournal of Agricultural and Food Chemistry, 1978
- Effects of Bird Resistant Sorghum Grain and Various Commercial Tannins on Chick PerformancePoultry Science, 1974