In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
Crossref DOI link: https://doi.org/10.1007/s13197-019-03804-8
Published Online: 2019-05-21
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Singh, Arashdeep
Sharma, Savita
Singh, Baljit
Kaur, Gurkirat
Text and Data Mining valid from 2019-05-21
Version of Record valid from 2019-05-21
Article History
Revised: 23 April 2019
Accepted: 30 April 2019
First Online: 21 May 2019