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Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum-Green Gram Blends
U.D. CHAVAN, J.K. CHAVAN, S.S. KADAMVolume:
53
Year:
1988
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1988.tb09329.x
File:
PDF, 233 KB
english, 1988