Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour

By E.A.I Elkhalil, A. H. Tinay, B. E. Mohamed, E. Elsheikh. 2001

94 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/03e36423a2e8859593fb5e9eee60c667d9b93b10

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Muhammad Farooq

In Nutrition and Dietetics

1. Muhammad Naveed
2. Muhammad Farooq
3. L. Ozturk
4. Ahmad Nawaz

In Plant Science

1. Ahmad Nawaz
2. Muhammad Naveed
3. Muhammad Farooq
4. L. Ozturk
5. A. Wahid
6. Kadambot H. M. Siddique
7. S. M. A. Basra

Citations in the corpus

• Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates (2009, unknown): “[20], with slight modifications.”
• Pseudomonas-aided zinc application improves the productivity and biofortification of bread wheat (2018, background): “It binds with minerals, proteins and vitamins and reduces their bioavailability (Elkhalil et al. 2001).”
• Nutritional and Rheological Properties of Sorghum (2009, background): “Protein digestibility of sorghum could also be improved by malting the grain.([49]) Malt pretreatment also resulted in a reduction in phytic acid content, which is a significant antinutritional factor.”