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dc:title "HTML Summary of #5553 \n\nSorghum Pericarp Thickness and Its Relation to Decortication in a Wooden Mortar and Pestle\n\n";
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bibo:abstract "In Mali, as in most parts of West Africa, sorghum is decorticated\r\nas the first step in food preparation (Rooney and Kirleis 1980). The\r\nterm \"milling\" usually refers to decortication of the grain plus\r\nreduction of the decorticated grain into flour or other products.\r\nTraditionally, decortication is accomplished by pounding the grain\r\nin a wooden mortar with a wooden pestle. The pestle weighs\r\napproximately 3 kg and does not have a metal butt like many\r\npestles used in India. The mortar weighs approximately 12 kg and\r\nhas an approximate capacity of 12 L. Before decortication, the\r\ngrain is washed thoroughly to remove dust, glumes, and small\r\nstones. During washing, the grain absorbs water and reaches about\r\n20% moisture. Immediately..........."^^xsd:string;
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dct:date "1983";
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bibo:issn "00090352";
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