Effect of Grain Size on Degree of Milling, Color and Cooking Time of Sorghum
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 650–651, March 1983
How to Cite
WILLS, R. B. H. and ALI, M. R. (1983), Effect of Grain Size on Degree of Milling, Color and Cooking Time of Sorghum. Journal of Food Science, 48: 650–651. doi: 10.1111/j.1365-2621.1983.tb10813.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 9/13/82; revised 12/3/82; accepted 12/9/82.
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