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THE FUNCTIONALITY OF SORGHUM FLOUR COMPONENTS AS COMPARED TO THOSE OF A WHEAT IN A HIGH RATIO CAKE (LIPIDS, STARCH, WATER SOLUBLES, COMPOSITE)
THE FUNCTIONALITY OF SORGHUM FLOUR COMPONENTS AS COMPARED TO THOSE OF A WHEAT IN A HIGH RATIO CAKE (LIPIDS, STARCH, WATER SOLUBLES, COMPOSITE)GLOVER, JUDY MATRAS.
The University of Nebraska - Lincoln ProQuest Dissertations & Theses, 1985. 8602930.





