| Literature DB >> 7716114 |
A Sereme1, M Kouda-Bonafos, M Nacro.
Abstract
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.Entities:
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Year: 1994 PMID： 7716114 DOI： 10.1007/bf01088432
Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921