Parboiled sorghum: Development of a novel decorticated product
- 1 May 1990
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 11 (3) , 277-289
- https://doi.org/10.1016/s0733-5210(09)80172-0
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Cooking qualities of parboiled rices produced at low and high temperaturesJournal of the Science of Food and Agriculture, 1981
- Effect of parboiling on thiamin, protein and fat of riceJournal of the Science of Food and Agriculture, 1974
- The Effect of Parboiling and Milling on the Antineuritic Vitamin (B1) and Phosphate Content of RiceEpidemiology and Infection, 1932