Amro B. Hassan
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Isam A. Mohamed Ahmed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Nuha M. Osman
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Mohamed M. Eltayeb
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Gammaa A. Osman
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan
How to cite this article
Amro B. Hassan, Isam A. Mohamed Ahmed, Nuha M. Osman, Mohamed M. Eltayeb, Gammaa A. Osman and Elfadil E. Babiker, 2006. Effect of Processing Treatments Followed by Fermentation
on Protein Content and Digestibility of Pearl Millet (Pennisetum
typhoideum) Cultivars. Pakistan Journal of Nutrition, 5: 86-89.
DOI: 10.3923/pjn.2006.86.89
URL: https://scialert.net/abstract/?doi=pjn.2006.86.89
DOI: 10.3923/pjn.2006.86.89
URL: https://scialert.net/abstract/?doi=pjn.2006.86.89