| Autor: |
Sereme, A., Kouda-Bonafos, M., Nacro, M. |
| Zdroj: |
Plant Foods for Human Nutrition; 1994, Vol. 46 Issue 4, p331-334, 4p |
| Abstrakt: |
The study of thirty sorghum varieties used for food in Burkina Faso showed a relationship between tannin level and utilization of sorghum grain. High tannin level varieties (more than 0.2%) are generally used for local alcoholic drink, instead low tannin level varieties (under 0.2%) are used for cooking and for non fermented drinks. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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