Irakoze Pierre Claver
University of Burundi, Institut Superieur d�Agriculture, Departement de TIAA, BP 35, Gitega, Burundi
Haihua Zhang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
Qin Li
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
Huiming Zhou
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
Kexue Zhu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu Province, P.R. China
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How to cite this article
Irakoze Pierre Claver, Haihua Zhang, Qin Li, Huiming Zhou and Kexue Zhu, 2010. Optimized Conditions of Steeping and Germination and Their Effect on Sorghum [Sorghum bicolor (L.) Moench] Composition. Pakistan Journal of Nutrition, 9: 686-695.
DOI: 10.3923/pjn.2010.686.695
URL: https://scialert.net/abstract/?doi=pjn.2010.686.695
DOI: 10.3923/pjn.2010.686.695
URL: https://scialert.net/abstract/?doi=pjn.2010.686.695