STARCH CHARACTERISTICS OF SELECTED GRAIN SORGHUMS AS RELATED TO HUMAN FOODS
- 1 September 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (5) , 666-668
- https://doi.org/10.1111/j.1365-2621.1970.tb04838.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- THE DETERMINATION OF THE GELATINIZING TEMPERATURE OF THE STARCHES FROM THE GRAIN SORGHUMS BY MEANS OF A THERMO-SLIDEJournal of Industrial & Engineering Chemistry, 1916