The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products.

PLoS One · 2018 · PMC6128525 · PMID 30192773

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highly significantno p-value reported

Results revealed a highly significant interaction between genotype and food processing methods where, occasionally, genotypes with highest IVPD under one processing method ended up to be the lowest under another.

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