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        <dc:title>Textural Properties of Sorghum Dough</dc:title>
        <dc:creator>Subramanian, V</dc:creator>
        <dc:creator>Jambunathan, R</dc:creator>
        <dc:creator>Sambasiva Rao, N</dc:creator>
        <dc:subject>Sorghum</dc:subject>
        <dc: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</dc:description>
        <dc:date>1983</dc:date>
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        <dc:identifier>http://oar.icrisat.org/5677/1/Journal%20of%20Food%20Science%20Volume%2048%20issue%206%201983.pdf</dc:identifier>
        <dc: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.      </dc:identifier>
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