relation: http://oar.icrisat.org/665/
title: Popping and flaking quality of sorghum cultivars in relation to   physicochemical characteristics and in vitro starch and protein digestibility
creator: Sailaja, Y S
subject: Sorghum
description: 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.
date: 1992
type: Thesis
type: NonPeerReviewed
format: application/pdf
language: en
identifier: http://oar.icrisat.org/665/1/60701.pdf
identifier:   Sailaja, Y S  (1992) Popping and flaking quality of sorghum cultivars in relation to physicochemical characteristics and in vitro starch and protein digestibility.  PHD thesis, Andhra Pradesh Agricultural University.