PubAg

Main content area

MLA

Galán, María Gimena, and SR Drago. "Parboiling of Sorghum Grains As a Strategy to Improve Endosperm Yield and Mineral Content of Refined Flours." Food science and technology international, v. 25,.1 pp. 16-23. doi: 10.1177/1082013218794593

APA

Galán, M. Gimena, & Drago, S. (2019). Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours. Food science and technology international, 25, 16-23. doi: 10.1177/1082013218794593

Chicago

Galán, María Gimena, and SR Drago. "Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours" Food science and technology international 25, no. 1 (2019): 16-23. doi: 10.1177/1082013218794593