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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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