Milling Characteristics of Group I (low tannin) Sorghum Varieties

R.D. Reichert, B.D. Oomah, D.J. Schwab
  • Canadian Institute of Food Science and Technology Journal, July 1984, Elsevier
  • DOI: 10.1016/s0315-5463(84)72504-1
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http://dx.doi.org/10.1016/s0315-5463(84)72504-1

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