Effects of Sorghum ( Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours

✍ Scribed by Mkandawire, Nyambe L.; Kaufman, Rhett C.; Bean, Scott R.; Weller, Curtis L.; Jackson, David S.; Rose, Devin J.

• Book ID: 120293575
• Publisher: American Chemical Society
• Year: 2013
• Tongue: English
• Weight: 374 KB
• Volume: 61
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf400464j