Acker, Geraldine Enod2014-04-242014-04-241949http://hdl.handle.net/2097/17470Typescript, etc.Digitized by Kansas State University LibrariesSorghumThe use of sorghum flour in premixes for griddle cakes, waffles, and gingerbreadThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.