Browsing by Subject "precooking"
Now showing items 1-5 of 5
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(2009-05-15)Four sorghum cultivars (white, sumac, high tannin and black) differing in kernel characteristics were evaluated for cooking quality using whole, cracked and decorticated kernels. Whole grain had longer minimum cooking time ...
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(Texas Agricultural Extension Service, 1944)
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(Texas Agricultural Extension Service, 1938)
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(Texas Agricultural Extension Service, 1940)
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(Texas Agricultural Extension Service, 1936)