relation: http://oar.icrisat.org/5677/
title: Textural Properties of Sorghum Dough
creator: Subramanian, V
creator: Jambunathan, R
creator: Sambasiva Rao, N
subject: Sorghum
description: 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
date: 1983
type: Article
type: PeerReviewed
format: application/pdf
language: en
identifier: http://oar.icrisat.org/5677/1/Journal%20of%20Food%20Science%20Volume%2048%20issue%206%201983.pdf
identifier:   Subramanian, V and Jambunathan, R and Sambasiva Rao, N  (1983) Textural Properties of Sorghum Dough.  Journal of Food Science, 48 (6).  pp. 1650-1653.      
relation: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05052.x