Author:Young, R; Gomez, MH; McDonough, CM; Waniska, RD; Rooney, LWDate:Mar 1993Sorghum grains varying in grain hardness or endosperm texture (soft and intermediate) and starch composition (nonwaxy and waxy) were parboiled. Whole grain (one volume) and water (three volumes) were boiled, soaked for 12 hr, and brought to ...Read more
