Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum

Published 2018 View Full Article

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Title
Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum
Authors
Keywords
Whole sorghum grain, Fermentation, Antioxidant activity, Amino acid profile, Tannin content, Biological value
Journal
FOOD CHEMISTRY
Volume 271, Issue -, Pages 129-135
Publisher
Elsevier BV
Online
2018-07-27
DOI
10.1016/j.foodchem.2018.07.196

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