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MacLean, W.C. Jr, López de Romana, G., Gastanaduy, A. & Graham, G.G. 1983. The effect of decortication and extrusion on the digestibility of sorghum by preschool children. .1. Nutr. 113: 2071 -2077.

MacLean, W.C. Jr, López de Romaña, G., Placko, R.P. & Graham, G.G.1981. Protein quality and digestibility of sorghum in preschool children: balance studies and plasma tree amino acids. J. Nutr. 111: 1928-1936.

MacMasters, M.M., Hinton, J.J.C. & Bradbury, D. 1971. Microscopic structure and composition of the wheat kernel. In Y. Pomeranz, éd. Wheat: chemistry and technology. p. 51 - 113. St Paul. Minnesota, Etats-Unis, American Association of Cereal Chemists. 2e éd.

Malleshi, N.G., Daodu, M.A. & Chandrasekhar, A. 1989. Development of weaning food formulations based on malting and roller drying of sorghum and cowpea. Int. .1. Food Sci. Technol., 24: 511 -519.

Malleshi, N.G. & Desikachar, H.S.R. 1981. Varietal differences in puffing quality of ragi (Eleusine coracana). J. Food Sci. Technical.. 18: 30-32.

Malleshi, N.G. & Desikachar, H.S.R. 1982. Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). J. Food Sci. Technol. 19: 193- 197.

Malleshi, N.G. & Desikachar, H.S.R. 1986a. Studies on comparative malting characteristics of some tropical cereals and millets.J. Inst. Brew., 92: 174-176.

Malleshi, N.G. & Desikachar, H.S.R. 1986b. Nutritive value of malted millet flours. Qual. Plant. Plant Foods Hum. Nutr. 36: 191-196.

Malleshi, N.G., Desikachar, H.S.R. & Venkat Rao, S. 1986. Protein quality evaluation of a weaning food based on malted ragi and green gram. Qual. Plant. Plant Foods Hum. Nutr., 36: 223-230.

Manjunath, N.H., Veerbhadrappa, P.S. & Virupaksha, T.K.1981 . Purification and characterization of trypsin inhibitors from finger millet (Eleusine coracana Gaertn). Indian J. Biochem. Biophys. 18: 105-110.

Matlon, P.J.1990. Improving productivity in sorghum and pearl millet in semi-arid Africa. Food Res. Inst. Stud. 22: 1-43.

Mbofung, C.M.F. & Ndjouenkeu, R. 1990. Influence of milling method and peanut extract on in vitro iron availability from maize and sorghum flour gruels. J. Food Sci., 55: 1 657- 1659, 1675.

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