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    Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents 

    Mahgoub, S.E.O.; Ahmed, B.M.; Ahmed, M.M.O.; El Agib, E.N.A.A. (Elsevier; www.elsevier.com/locate/foodchem, 1999)
    The effect of fermentation, germination and heating on the levels of thiamine, riboflavin and some mineral elements was studied in Sudanese kisra bread and hulu-mur drink prepared from the two sorghum cultivars dabar and ...

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    Author > Ahmed, B.M. (1)
    Ahmed, M.M.O. (1)
    > El Agib, E.N.A.A. (1) > Mahgoub, S.E.O. (1)Subject > Hulu-mur (1) > Kisra bread (1) > Sudan (1) > ... View MoreDate Issued > 1999 (1)

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