Hayat Z. Elbashir
Department of Biochemistry, Faculty of Science, University of Juba, Khartoum North, ElKadaro, Sudan
AbdelMoniem
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
I. Mustafa
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
Abdullahi H. El-Tinay
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
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How to cite this article
Hayat Z. Elbashir, AbdelMoniem, I. Mustafa, Abdullahi H. El-Tinay and Elfadil E. Babiker, 2008. Biochemical Characteristics of Sorghum (Sorghum bicolor L. Moench) Flour Supplemented with Cluster Bean (Cyamopsis tetragonolaba L.): Influence of Fermentation and/or Cooking. Journal of Biological Sciences, 8: 722-729.
DOI: 10.3923/jbs.2008.722.729
URL: https://scialert.net/abstract/?doi=jbs.2008.722.729
DOI: 10.3923/jbs.2008.722.729
URL: https://scialert.net/abstract/?doi=jbs.2008.722.729