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A. G. H. Ilham and A. H. El Tinay, “Effect of Fermentation on Tannin Content and in-Vitro Protein and Starch Digestibility of Two Sorghum Cultivars,” Food Chemistry, Vol. 53, No. 2, 1995, pp. 149-151. doi:10.1016/0308-8146(95)90780-B

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