Beer, couscous or porridge?
Biochemist Mamadou Dicko from the University of Ouagadougou, Burkina Faso, can tell from the polyphenol (antioxidant) and enzyme content in sorghum what it can best be used for. Studying 50 varieties, he found that high polyphenol levels and low...
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| Format: | News Item |
| Language: | Inglés |
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Technical Centre for Agricultural and Rural Cooperation
2002
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| Online Access: | https://hdl.handle.net/10568/47697 |
| Summary: | Biochemist Mamadou Dicko from the University of Ouagadougou, Burkina Faso, can tell from the polyphenol (antioxidant) and enzyme content in sorghum what it can best be used for. Studying 50 varieties, he found that high polyphenol levels and low... |
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