Cite
HARVARD Citation
Dayakar Rao, B. et al. (2016). Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. Lebensmittel-Wissenschaft + Technologie =. pp. 8-13. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Dayakar Rao, B. et al. (2016). Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. Lebensmittel-Wissenschaft + Technologie =. pp. 8-13. [Online].