Physical-Physiological-Cooking and Popping Characteristics of Some Jowar Varieties and Their Intercorrelation and Regression Analysis

Journal of Food Science and Technology

Volumn 37, Issue 3, 2000, Pages 327-329

  Sankarapandian, R ^a  

^a TAMIL NADU AGRICULTURAL UNIVERSITY   (India)

Author keywords

Correlation and Regression; Jowar; Physical quality; Physiological and cooking characters

Indexed keywords

EID: 0141529230     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. House DR (1981) A Guide to sorghum breeding. ICRISAT, Patencheru, Hyderabad pp 15-18
2. Johnson HW, Robinson HF, Comstock RE (1955) Genotypic and phenotypic correlations and their implications in selection. Agron J 47:483
3. Khairwal IS, Berwal KK, Alka Sharma(1997) Physical, physiological and cooking qualities of pearl millet and their correlations. J Food Sci Technol 34:165-167
4. Rooney LW, Murthy DS (1981) Sorghum Grain Quality. In: Proceedings of the International Symposium on Sorghum Grain Quality, International Crop Research Institute for Semi-Arid and Tropics, Patancheru, India
5. Singh RK, Chaudhary BD (1977) Biometrical Methods in Quantitative Genetics Analysis. Kalyani Publishers, New Delhi, India