Elliott, J.S. and McPherson, C.M. (1971) Nutrient values of and consumer preference for grain sorghum wafers. Journal of the American Dietetic Association, 58 (3). pp. 225-229.
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Abstract
Grain sorghum is among the oldest of cerals and is the world's third most important food grain, exceeded only by rice and wheat. It is the staple cereal for human consumption in large areas of the world...
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Food and Nutrition, Texas Technological University, Lubbock |
| Subjects: | Crop Improvement > Genetics/Genomics Crop Improvement > Plant Breeding |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 23 Aug 2012 03:46 |
| Last Modified: | 23 Aug 2012 03:47 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7472 |
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