Sarode, R.N. and Shastri , P.N. and Rao, B.Y. (1983) Studies on utilisation of sorghum flour for biscuits. Indian Journal of Nutrition and Dietetics, 20 (7). pp. 213-215.
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Abstract
The wheat flour, commonl known as "maida" - is most widely ured for the preparation of biscuits soft flour is suitable, because unlike bread, gluten network is not a pre-requisite for biscuits.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Feeding; India; Sorghum meal |
| Author Affiliation: | Laxminarayan Institute of Technology |
| Subjects: | Plant Production > Varieties |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 05 Mar 2012 07:43 |
| Last Modified: | 05 Mar 2012 07:43 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3497 |
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