Subramanian, V and Jambunathan, R and Sambasiva Rao, N (1983) Textural Properties of Sorghum Dough. Journal of Food Science, 48 (6). pp. 1650-1653.
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Abstract
Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Instron Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour-water-soluble components on dough conhesiveness are discussed
| Item Type: | Article |
|---|---|
| Divisions: | UNSPECIFIED |
| CRP: | UNSPECIFIED |
| Subjects: | Mandate crops > Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 05 Mar 2012 07:59 |
| Last Modified: | 02 Dec 2014 03:20 |
| URI: | http://oar.icrisat.org/id/eprint/5677 |
| Official URL: | http://dx.doi.org/10.1111/j.1365-2621.1983.tb05052... |
| Projects: | UNSPECIFIED |
| Funders: | UNSPECIFIED |
| Acknowledgement: | UNSPECIFIED |
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