Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality
- Citation:
- Afify, A. E. - M. M. R., H. S. El-Beltagi, S. A. M. El-Salam, and A. A. Omran, "Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality", Not Bot Horti Agrobo, 2012, 40(1):86-92, vol. 40, issue 1, pp. 86-92, 2012.