Citations in impact factor journals
Quality attributes of Kisra prepared from sorghum flour fermented
with baobab fruit pulp flour as starter Journal of Food Science and Technology |
Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping LWT - Food Science and Technology |
Effects of extruded whole-grain sorghum (Sorghum bicolor (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats Food & Function |
Citation to this article as recorded by
Nicole, M., H.Y. Fei and I.P. Claver, 2010. Characterization of ready-to-eat composite porridge flours made by soy-maize-sorghum-wheat extrusion cooking process. Pak. J. Nutr., 9: 171-178. CrossRef |
Citation to this article as recorded by
Physico‐chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours Food Science & Nutrition Vol. 1, Issue 1, 8, 2013 |
Physicochemical, nutritional, functional, rheological,
and microbiological properties of sorghum flour fermented with baobab fruit
pulp flour as starter Food Science & Nutrition |
Characterization of Ready-to-Eat Composite Porridge Flours Made by Soy-Maize-Sorghum-Wheat Extrusion Cooking Process Pakistan Journal of Nutrition Vol. 9, Issue 2, 171, 2010 |
How to cite this article
Amir Mahgoub Awadelkareem, G. Muralikrishna, A.H. EL Tinay and A.I. Mustafa, 2009. Characterization of Tannin and Study of in vitro Protein Digestibility and Mineral Profile of Sudanese and Indian Sorghum Cultivars. Pakistan Journal of Nutrition, 8: 469-476.
DOI: 10.3923/pjn.2009.469.476
URL: https://scialert.net/abstract/?doi=pjn.2009.469.476
DOI: 10.3923/pjn.2009.469.476
URL: https://scialert.net/abstract/?doi=pjn.2009.469.476