Hardness as a modification index for malting red and white sorghum (kaffir) grains

Uvere, P.O. and Ngoddy, P.O. and Nwankwo, C.S. (2013) Hardness as a modification index for malting red and white sorghum (kaffir) grains. Journal of the Science of Food and Agriculture. pp. 1-8.

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Abstract

This study investigated changes in the resistance to fracture of malting red and white sorghum grains using a hardness tester as another method for monitoring grain modification.

Item Type: Article
Uncontrolled Keywords: sorghum; malt; hardness; modification indices
Author Affiliation: Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
Subjects: Postharvest Management > Food Technology
Divisions: Sorghum
Depositing User: Mr Siva Shankar
Date Deposited: 25 Sep 2013 05:12
Last Modified: 25 Sep 2013 05:12
Official URL: http://dx.doi.org/10.1002/jsfa.6331
URI: http://eprints.icrisat.ac.in/id/eprint/11834

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