Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation
Sorghum foods contribute significantly to the protein intake of millions of people in developing countries. One limitation to sorghum’s use as a protein source is that its proteins become less digestible on wet cooking, primarily through the formation of disulphide-linked enzymatically resistant pro...
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2013
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| Online Access: | http://hdl.handle.net/2263/30357 Fombang, EN 2005, Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/30357 > http://upetd.up.ac.za/thesis/available/etd-12142005-112635/ |
Internet
http://hdl.handle.net/2263/30357Fombang, EN 2005, Protein digestibility of sorghum and maize flours and porridges as affected by gamma-irradiation, PhD thesis, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/30357 >
http://upetd.up.ac.za/thesis/available/etd-12142005-112635/