Effect of cultivar, steeping, and malting on tannin, total polyphenol, anc cyanide content of Nigerian sorghum
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| Veröffentlicht in: | Cereal chemistry 1989, Vol.66 (2), p.87-89 |
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| container_end_page | 89 |
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| container_issue | 2 |
| container_start_page | 87 |
| container_title | Cereal chemistry |
| container_volume | 66 |
| creator | OSUNTOGUN, B. A ADEWUSI, S. A OGUNDIWIN, J. O NWASIKE, C. C |
| description | |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1989, Vol.66 (2), p.87-89 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_7206985 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology |
| title | Effect of cultivar, steeping, and malting on tannin, total polyphenol, anc cyanide content of Nigerian sorghum |
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