# Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/effect-of-grain-structure-and-cooking-on-sorghum-and-maize-in-vitro-protein/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Kwaku G. Duodu,Alexandra Nunes,Ivonne Delgadillo,M.L. Parker,E. N. Clare Mills,P.S. Belton,John R.N. Taylor |
| Citations | 268 |
| DOI | 10.1006/jcrs.2001.0411 |
| Fields | Agricultural and Biological Sciences,Nursing |
| Open Access | false |
| OA Status | closed |
| OpenAlex ID | https://openalex.org/W2063478272 |
| Type | article |
| Year | 2002 |

## Paper authors

- [E. N. Clare Mills](https://scholariq.org/researchers/e-n-clare-mills/)

## Paper primary topic

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)

## Paper topics

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)
- [Phytase and its Applications](https://scholariq.org/topics/phytase-and-its-applications/)
- [Proteins in Food Systems](https://scholariq.org/topics/proteins-in-food-systems/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.