Raghavendra Rao, S. N. and Viraktamath, C.S. and Desikachar, H.S.R. (1976) Relative cooking behaviour of semolina from maize, sorghum, wheat and rice. Journal of Food Science and Technology, 13 (1). pp. 34-36.
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Abstract
Compnrative studies were made on cooking time, and swelling properties of semolina from wheat, rice, maize and sorghum. While cooking time increased with increasing average mesh grade of semolinain all the cereals, maize and sorghum semolina required disproportionately longer cooking of softening as compared with rice and wheat...
| Item Type: | Article |
|---|---|
| Author Affiliation: | Central Food Technological Research Institute, Mysore, India |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Maize Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 01 Aug 2012 03:37 |
| Last Modified: | 01 Aug 2012 03:37 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7079 |
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