Cite
HARVARD Citation
Mohapatra, D. et al. (2019). Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum. Food chemistry. pp. 129-135. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Mohapatra, D. et al. (2019). Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum. Food chemistry. pp. 129-135. [Online].