Wedad Wedad
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
H. Abdelhaleem
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
Abdelmoneim I. Mustafa
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
Wedad Wedad, H. Abdelhaleem, Abdullahi H. El Tinay, Abdelmoneim I. Mustafa and Elfadil E. Babiker, 2008. Effect of Fermentation, Malt-Pretreatment and Cooking on Antinutritional
Factors and Protein Digestibility of Sorghum Cultivars. Pakistan Journal of Nutrition, 7: 335-341.
DOI: 10.3923/pjn.2008.335.341
URL: https://scialert.net/abstract/?doi=pjn.2008.335.341
DOI: 10.3923/pjn.2008.335.341
URL: https://scialert.net/abstract/?doi=pjn.2008.335.341