EFFECTS OF PARBOILING AND DECORTICATION ON THE NUTRITIONAL-VALUE OF SORGHUM (SORGHUM-BICOLOR MOENCH L) AND PEARL-MILLET (PENNISETUM-GLAUCUML)

Authors
SERNASALDIVAR SO CLEGG C ROONEY LW
Citation
So. Sernasaldivar et al., EFFECTS OF PARBOILING AND DECORTICATION ON THE NUTRITIONAL-VALUE OF SORGHUM (SORGHUM-BICOLOR MOENCH L) AND PEARL-MILLET (PENNISETUM-GLAUCUML), Journal of cereal science, 19(1), 1994, pp. 83-89
Citations number
33
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of cereal science → ACNP
ISSN journal
07335210
Volume
19
Issue
1
Year of publication
1994
Pages
83 - 89
Database
ISI
SICI code
0733-5210(1994)19:1<83:EOPADO>2.0.ZU;2-1