Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars
- 16 February 1999
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 64 (3), 331-336
- https://doi.org/10.1016/s0308-8146(98)00118-6
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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