Composition and structure of sorghum grains

Wall, J.S. and Blessin, C.W. (1969) Composition and structure of sorghum grains. Cereal Science Today , 14 (8). pp. 264-271.

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EXPANSION OF SORGHUM grain production, primarily a result of the development of improved hybrids, has increased interest in this grain for food, feed, and industrial uses. Unique kernel structure and compostion of sorghum offer several advantages over otber cereals; however,the grain contains specific constituents that create problems for the miller and feed processor

Item Type: Article
Author Affiliation: Northern Regional Research Laboratory, Peoria, Illinois 61604
Subjects: Crop Improvement > Seed Technology
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 12 Mar 2012 10:44
Last Modified: 12 Mar 2012 10:44

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