Phytate reduction in sorghum grains cultivated in Saudi Arabia
Abstract Sorghum grains are the leading cereal crop in Saudi Arabia and act as the principal source of energy, protein, vitamins, minerals, and polyphenols. The flour is mixed with wheat flour to prepare bread. This study was carried out to investigate the effect of soaking sorghum grains on reducin...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-06-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100420&lng=en&tlng=en |
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