@article{icrisat5677,
            year = {1983},
           title = {Textural Properties of Sorghum Dough},
           pages = {1650--1653},
          author = {V Subramanian and R Jambunathan and N Sambasiva Rao},
          volume = {48},
         journal = {Journal of Food Science},
          number = {6},
             url = {http://oar.icrisat.org/5677/},
        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}
}