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Article Title
Effect of Fortification and Processing on Antinutrients, Protein Content, and Digestibility of Low-and High-Tannin Sorghum Cultivars
Authored by
Eman A. Abdallah
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
Almujtaba H. M. Abdallh
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan.
Elfadil E. Babiker
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Sudan and Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451, Saudi Arabia.