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In present investigation entitled "Studies on Development of process for preparation of Sorghum Flakes (Poha)" sincere efforts were made to exploit the use of sorghum through development of sorghum flakes which could be further used for development of various snacks. High yielding variety Parbhani Moti which is generally grown in local area was selected for study. Physico-chemical properties of this variety were evaluated. As, Parbhani Moti was found Pearly white and the shape of Parbhani Motidoi:10.22271/chemi.2020.v8.i6ac.11062 fatcat:svsct6wi6zauppk65cosr4n6ee