Effect of germination on the content in oxidative enzymes, amylases, starch and phenolic compounds in grains of fifty sorghum varieties from Burkina Faso:relevance in food applications

M.H. Dicko, H. Gruppen, O.C. Zouzouho, A.S. Traore, W.J.H. van Berkel, A.G.J. Voragen

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publication2nd International Workshop - Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists
Place of PublicationOuagadougou
Pages154
Publication statusPublished - 2003

Cite this

Dicko, M. H., Gruppen, H., Zouzouho, O. C., Traore, A. S., van Berkel, W. J. H., & Voragen, A. G. J. (2003). Effect of germination on the content in oxidative enzymes, amylases, starch and phenolic compounds in grains of fifty sorghum varieties from Burkina Faso:relevance in food applications. In 2nd International Workshop - Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists (pp. 154).