@unpublished{icrisat665,
          school = {Andhra Pradesh Agricultural University},
          author = {Y S Sailaja},
            year = {1992},
           title = {Popping and flaking quality of sorghum cultivars in relation to   physicochemical characteristics and in vitro starch and protein digestibility},
             url = {http://oar.icrisat.org/665/},
        abstract = {There were significant genotypic differences among
cultivars for popping and flaking quality. In vitro starch and
protein digestibility of grain showed variation among the
cultivars. Popping and flaking caused a shift in protein and
starch digestibilities of the grain. A five- fold increase in
starch digestibility was observed in both the processes.
However, heat processing had a deleterious effect on protein
digestibility which is more pronounced in flaked products.}
}