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Abdelrahman, A., Hoseney, R.C. & Varriano-Marston, E. 1983. Milling process to produce low-fat grits from pearl millet. Cereal Chem. 60: 189-191.

Abdelrahman, A., Hoseney, R.C. & Varriano-Marston, E. 1984. The proportions and chemical compositions of hand-dissected anatomical parts of pearl millet. J. Cereal Sci. 2: 127-133.

Adams, C.A., Novellie, L. & Liebenberg, N.V.d.W. 1976. Biochemical properties and ultrastructure of protein bodies isolated from selected cereals. Cereal Chem., 53: 1-12.

Adrian, J., Murias de Queroz, M.J. & Frangne, R. 1970. La vitamine PP dans les graines de céréales et de légumineuses. Ann. Nutr. Aliment. 24: 155- 166.

Ahuja, V.P., Singh, J. & Naik, M.S. 1970. Aminoacid balance of proteins of maizc and sorghum. Indian .1. Genet. Plant Breed. 30: 727-731.

Ali, H.l. & Harland, B.F. 1991. Effects of fibre and phytate in sorghum flour in weaning rats: a pilot study. Cereal Foods World 36: 254. (Résumé)

Aliya, S. & Geervani, P. 1981. An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets. J. Sci. Food Agric.. 32: 837-842.

Almeida-Dominguez, H.D., Serna-Saldivar, S.O. & Rooney, L.W. 1991. Properties of new and commercial sorghum hybrids for use in alkaline-cooked foods. Cereal Chem. 68: 25-30.

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Andhra Pradesh Agricultural University. 1991. Rural food enterprises for production of low cost supplementury foods using millets and legumes. Terminal report of the IDRC-funded project. Hyderabad. Inde. 135 p.

Asquith, T.N. & Butler,L.C.1986. Interaction of condensed tannins with selected proteins. Phytochemistry, 25: 1591-1593.

Astwood, E.B., Greer, M.A. & Ettlinger, M.G. 1949. /-5-Vinyl-2-thiooxazolidone, an antithyroid compound from yellow turnip and from brassica seeds. J. Biol. Chem., 181: 121-130.

Au, P.M. & Fields, M.L. 1981. A research note on nutritive quality of fermented sorghum. J. Food Sci., 46: 652-654.

Axtell, J.D., Kirleis, A.W., Hassen, M.M., D'Croz Mason, N., Mertz, E.T. & Munck, L. 1981. Digestibility of sorghum proteins. Proc . Natl. Acad. Sci . USA, 78: 13331335.

Babu, B.V., Ramana, T. & Radhakrishnan, T.M. 1987. Chemical composition and protein content in hybrid varieties of finger millet. Indian J. Agric. Sci., 57: 520-522.

Bach Knudsen, K.E., Kirleis, A.W., Eggum, B.O. & Munck, L. 1988. Carbohydrate composition and nutritional quality for rats of sorghum Tô prepared from decorticated white and whole grain red flour. J. Nutr., 118: 588-597.

Bach Knudsen, K.E. & Munck, L. 1985. Dietary fibre contents and compositions of sorghum and sorghum-based foods. J. Cereal Sci., 3: 153-164.

Bach Knudsen, K.E., Munck, L. & Eggum, B.0.1988. Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali. Br. J. Nutr., 59: 31 -47.

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Badi, S.M., Bureng, P.L. & Monawar, L.Y. 1988. Commercial production: a breakthrough in kisra technology. In 4th Quadrennial Symposium on Sorghum and Millets, 8th International Cereal and Bread Congress, Suisse, 26-27 mars 1988, p. 3145. Vienne, International Association for Cereal Science and Technology.

Bad;, S.M. & Hoseney, R.C. 1976. Use of sorghum and pearl millet flours in cockies. Cereal Chem., 53: 733-738.

Badi, S.M. & Hoseney, R.C. 1977. Use of pearl millet and sorghum flours in bread and cockies. In D.A.V. Dendy, éd. Proceedings of a symposiumon sorghum and millets for human food Vienne, l l-12mai 1976, p. 37-39. Londres, Institut des produits tropicaux.

Badi, S.M., Hoseney, R.C. & Finney, P.L. 1976. Pearl millet. lI, Partial characterization of starch and use of millet flour in breadmaking. Cereal Chem., 53: 718724.

Badi, S.M., Perten, H. & Abert, P. 1980. New food product "Pearl Dura". Rep. Int. Assoc . Cereal Chem. 10: 1 02- 1 04.

Baghel, R.P.S., Netke, S.P. & Bajpai, L.D. 1985. Nutritive value of kangni. Poult. Guide 22: 28-29.

Bailey, A.V., Sumrell, G. & Burton, G.W. 1979. Pentosans in pearl millet. Cereal Chem., 56: 295-298.

Banda-Nyirenda, D.B.C. & Vohra, P. 1990. Nutritional improvement of tannincontaining sorghums (Sorghum bicolor) by sodium bicarbonate. Cereal Chem. 67: 533-537.

Bass, I,.N. & Stanwood, P.C. 1978. Long-term preservation of sorghum seed as aft`ected by seed moisture, temperature and atmospheric environment. Crop Sci., I8: 575-577.

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Belavady, B. & Gopalan, C. 1969. The role of leucine in the pathogenesis of canine black tongue and pellagra. Lancet, 2: 956-957.

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Beleia, A. & Varriano-Marston, E. 1981 a. Pearl millet amylases. I. Properties of partially purified alpha-amylase. Cereal Chem. 58: 433-437.

Beleia, A. & Varriano-Marston, E. 1981b. Pearl millet amylases. Il. Activity toward intact and heated starch granules. Cereal Chem.. 58: 437-440.

Beleia, A., Varriano-Marston, E. & Hoseney, R.C. 1980. Characterization of starch from pearl millets. Cereal Chem. 57: 300-303.

Birzer, D.M. & Klopfenstein, (C.F. 1988. The pearl millet goitrogens. Cereal Foods World. 33: 229-231.

Birzer, D.M., Klopfenstein, C.F. & Leipold, H.W. 1987. Goiter-causing compounds found in pearl millet. Nutr. Rep. Int.. 36: 131-140.

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Bureng, P.L., Badi, S.E.N.M. & Monawar, L.Y. 1987. Hullu-murr production. Khartoum. Soudan, Food Research Centre. 10 p.

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Butler, L.G., Riedl, D.J ., Lebryk, D.G. & Blytt, H .J. 1984. Interaction of proteins with sorghum tannin: mechanism, specificity and signifieance. J. Am Oil Chenm. .Soc ., 6 1: 9 1 6-920.

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Cagampang, G.B., Grififth, J.E. & Kirleis, A.W. 1982. Modified adhesion test for measuring stickiness of sorghum porridges. Cereal Chem. 59: 234-235.

Cagampang, G.B. & Kirleis, A.W. 1984. Relationship of sorghum grain hardness to selected physical and chemical measurements for grain quality. Cereal Chem. 61: 100-15.

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Carter, E.G.A. & Carpenter, K.J. 1981. Bound niacin in sorghum and its availability. Nutr. Res.. 1: 571 -579.

Carter, E,.G.A. & Carpenter, K.J. 1982. the available niacin values of foods for rats and their relation to analytical values. J. Nutr., 112: 2091 -2103.

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Chandrashekar, A. & Desikachar, H.S.R. 1986 Sorghum quality studies Part 11. Suitability for making dumpling (mudde). J. Food Sci. Technol., 23: 7- 10.

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