Á lódáil...
Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties
The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein digestibility after germination of sorghum were investigated. Sorghum varieties (Dorado, Shandaweel-6, Giza-15) were soaked for 20 h followed by germination for 72 h; the res...
Na minha lista:
| Main Authors: | , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Public Library of Science
2012
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3272039/ https://ncbi.nlm.nih.gov/pubmed/22319611 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0031154 |
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