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Food Science and Processing
Open AccessArticle
The Effect of Fermentation, Malting, and Cooking on Protein Content and Fractions of Sorghum Cultivars
Wedad H. Abdelhaleem, ALmujtaba H. M. Abdallh, Abdullahi H. El Tinay, Elfadil E. Babiker
2026, 2(2): 7. doi: 10.53941/fsp.2026.100007
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