The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products.
Weerasooriya, Dilooshi K⋅Bean, Scott R⋅Nugusu, Yohannes⋅Ioerger, Brian P and Tesso, Tesfaye T
PloS one, vol. 13, (no. 9), pp. e0203005, 2018. | Journal Article