Sorghum Quality Studies-Part I. Rolling Quality of Sorghum Dough in Relation to Some Physicochemical Properties

Chandrashekar, A. and Desikachar, H.S.R. (1983) Sorghum Quality Studies-Part I. Rolling Quality of Sorghum Dough in Relation to Some Physicochemical Properties. Journal of Food Science and Technology, 20 (6). pp. 281-284.

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Abstract

Roti rolling quality of 45 varieties of sorghum (Sorghum bicolor monech.), in relation to the physcochcemical characteristics of flours was studied.

Item Type: Article
Author Affiliation: Central Food Technological Research Institute, Mysore, India
Subjects: Plant Physiology and Biochemistry > Biochemistry
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 05 Mar 2012 04:49
Last Modified: 05 Mar 2012 04:49
URI: http://eprints.icrisat.ac.in/id/eprint/3475

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