"665","9","archive","1",,,"disk0/00/00/06/65","2011-08-30 05:25:07","2011-08-30 05:25:07","2011-08-30 05:25:07","thesis",,,"show",,,,"","","","","","","","","","","0",,,"Sailaja","Y S","","","","","","","Subramanian","V","","","","","Geeravani","P","","","AAPS","",,,,,"","","ICRISAT(Patancheru)","India","Popping and flaking quality of sorghum cultivars in relation to   physicochemical characteristics and in vitro starch and protein digestibility","unpub","s1.4","","","public",,,,,,"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.","1992","submitted",,,,,,,,,,,,,,,"Andhra Pradesh Agricultural University","Faculty of Nutrition","phd",,,,,,,,,"",,"http://scholar.google.co.in/scholar?hl=en&q=allintitle%3A+%22POPPING+AND+FLAKING+QUALITY+OF+SORGHUM+CULTIVARS+IN+RELATION+TO+PHYSICOCHEMICAL+CHARACTERISTICS+AND+in+vitro+STARCH+AND+PROTEIN+DIGESTIBILITY%22&btnG=Search&as_sdt=0%2C5&as_ylo=&as_vis=0","author",,"","",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
"665",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Jambunathan","R","","",,,"Jambunathan","R","","","ICRISAT",,,,,,,,"Andhra Pradesh Agricultural University",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"665",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Subramanian","V","","","ICRISAT",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,