Effect of dehulling and genotypes of sorghum (Sorghum vulgare) on roti quality

Journal of Food Science and Technology

Volumn 33, Issue 3, 1996, Pages 234-236

  Vimala, V ^a   Geervani, P ^a   Pradeep, Uma ^a   Ramadevi, ^a  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cultivars; Dehulling; Physical characteristics; Roti quality; Sensory quality; Sorghum

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); HARDNESS; HULLS (SEED COVERINGS); SWELLING;

DEHULLING; DOUGH QUALITY; GRAIN HARDNESS; GRAIN SWELLING CAPACITY; SORGHUM GENOTYPES;

FOOD PRODUCTS;

EID: 0030146869     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Desikachar HSR, Chandrasekar A (1982) Quality of sorghum for use In Indian foods. Proceedings of the International Synposium on Sorghum Grain Quality. International Crops Research Institute for Semi-Arid Tropics, Andhra Pradesh, October, p 262
2. Murthy DS (1984) Food quality and alternate uses of sorghum. Seminar on VII place programme - Thrusts and Research Needs, AICIP, Dharwad, India
3. Subramanian V, Jambunathan R (1980) Food quality studies in sorghum. Joint Meeting of the UNDP CIMNTY - International Crops Research Institute for Semi-Arid Tropics, Andhra Pradesh, India
4. Subramanian V, Jambunathan R (1982) Properties of sorghum grains and their relationship to the quality. Proceedings of the International Symposium on sorghum grains quality, International Crops Research Institute for Semi-Arid Tropics, Andhra Pradesh, India
5. Pushpamma P (1982) Food quality and utilization. Proceedings of the International symposium on sorghum in the eighties, International Crops Research Institute for Semi-Arid Tropics, Andhra Pradesh, October, p 625