Relationship of Sorghum kernel size to physiochemical, milling, pasting, and cooking properties

Author: Lee W.J.   Pedersen J.F.   Shelton D.R.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.35, Iss.7, 2002-01, pp. : 643-649

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Abstract