eprintid: 5677
rev_number: 10
eprint_status: archive
userid: 19
dir: disk0/00/00/56/77
datestamp: 2012-03-05 07:59:41
lastmod: 2014-12-02 03:20:58
status_changed: 2012-03-05 07:59:41
type: article
metadata_visibility: show
contact_email: Library-ICRISAT@CGIAR.ORG
creators_name: Subramanian, V
creators_name: Jambunathan, R
creators_name: Sambasiva Rao, N
icrisatcreators_name: Subramanian, V
icrisatcreators_name: Jambunathan, R
icrisatcreators_name: Sambasiva Rao, N
affiliation: ICRISAT(Patancheru)
country: India
title: Textural Properties of Sorghum Dough
ispublished: pub
subjects: s1.4
full_text_status: public
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
date: 1983
date_type: published
publication: Journal of Food Science
volume: 48
number: 6
pagerange: 1650-1653
refereed: TRUE
official_url: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05052.x
related_url_url: 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
related_url_type: author
citation:   Subramanian, V and Jambunathan, R and Sambasiva Rao, N  (1983) Textural Properties of Sorghum Dough.  Journal of Food Science, 48 (6).  pp. 1650-1653.      
document_url: http://oar.icrisat.org/5677/1/Journal%20of%20Food%20Science%20Volume%2048%20issue%206%201983.pdf