TY  - JOUR
N2  - 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
AV  - public
A1  - Subramanian, V
A1  - Jambunathan, R
A1  - Sambasiva Rao, N
TI  - Textural Properties of Sorghum Dough
UR  - http://dx.doi.org/10.1111/j.1365-2621.1983.tb05052.x
JF  - Journal of Food Science
SP  - 1650
Y1  - 1983///
ID  - icrisat5677
EP  - 1653
VL  - 48
IS  - 6
ER  -