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Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum-Green Gram Blends

✍ Scribed by U.D. CHAVAN; J.K. CHAVAN; S.S. KADAM

Book ID: 108813672
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 233 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb09329.x

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