Treatments of sorghum grain that reduce the assayable tannin content and their effect on the nutritional value of the grain

Price, M.L.Butler, L.G.2007-11-131979-04-012007-11-131979IDRC-145ehttp://hdl.handle.net/10625/18342Meeting: Institute of Food Technologists, Annual Meeting, 36th, 10-13 June 1979, St. Louis, Mo., USIn IDL-2749p. 39-42Application/pdfenTreatments of sorghum grain that reduce the assayable tannin content and their effect on the nutritional value of the grainBook Chapter