Parameswarappa, R. and Kajjari, N.B. and Syamasundar, J. (1973) Preliminary studies on the flour recovery and its relation to seed size in some varieties of sorghum. Sorghum Newsletter, 16. pp. 75-76.
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Abstract
In Southern India where sorghum is a staple food, the grain flour is generally used to prepare thin cakes, locally called 'rotti' or 'Bhakri' in which form it is consumed. Well dried grains are powdered in electrically operated grinding mills or in hand operated stone grinders, to a finess desired by the consumers. The crude flour is then sieved to separate fine flour from the 'bran'...
| Item Type: | Article |
|---|---|
| Author Affiliation: | Dharwar |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 06 Jul 2012 04:35 |
| Last Modified: | 06 Jul 2012 04:35 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/6591 |
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