In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
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DOI: 10.1007/s13197-019-03804-8
Abstract: AbstractGermination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24,… read more here.
Keywords: vitro nutrient; germination; activity; sorghum ... See more keywords