Journal Articles

Sorghum–cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion.

Apea Bah, F.B., Minnaar, A., Bester, M.J. and Duodu, K.G., (2016). Sorghum–cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion. Food Chemistry 197, 307-315.

related Publications