Effects of Parboiling and Decortication on the Nutritional Value of Sorghum (Sorghum bicolor L. Moench) and Pearl Millet (Pennisetum glaucum L.)

Journal of Cereal Science

Volumn 19, Issue 1, 1994, Pages 83-89

  Serna Saldivar, S O ^a   Clegg, C ^a   Rooney, L W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

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EID: 38149144136     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1006/jcrs.1994.1011     Document Type: Article

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