Fermentation and enzyme treatment of tannin sorghum gruels: Effects on phenolic compounds, phytate and Fermentation and enzyme treatment of tannin sorghum gruels: Effects on phenolic compounds, phytate and in vitro accessible iron
Journal article, 2006
Author
Elifatio Towo
Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science
Erika Matuschek
Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science
Ulf Svanberg
Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science
Food Chemistry
0308-8146 (ISSN)
Vol. 94 3 369-376Subject Categories
Food Science
DOI
10.1016/j.foodchem.2004.11.027