"5677","10","archive","19",,,"disk0/00/00/56/77","2012-03-05 07:59:41","2014-12-02 03:20:58","2012-03-05 07:59:41","article",,,"show","Library-ICRISAT@CGIAR.ORG",,,"","","","","","","","","","",,,,"Subramanian","V","","","","","","","Subramanian","V","","","","",,,,,"","",,,,,"","","ICRISAT(Patancheru)","India","Textural Properties of Sorghum Dough","pub","s1.4","","","public",,,,,,"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","1983","published",,"Journal of Food Science","48","6",,,"1650-1653",,,,,,,,,,,"TRUE",,,,,,,,"","http://dx.doi.org/10.1111/j.1365-2621.1983.tb05052.x","http://scholar.google.co.in/scholar?as_q=Textural+Properties+of+Sorghum+Dough&num=10&btnG=Search+Scholar&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&as_sdt=1.&as_sdtp=on&as_sdtf=&as_sdts=5&hl=en","author",,"","",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
"5677",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Jambunathan","R","","",,,,,"Jambunathan","R","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"5677",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Sambasiva Rao","N","","",,,,,"Sambasiva Rao","N","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,