Cite
MLA Citation
B. Dayakar Rao et al.. “Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits.” Lebensmittel-Wissenschaft + Technologie =, vol. 67, 2016, pp. 8–13. http://access.bl.uk/ark:/81055/vdc_100040438536.0x000022