http://oar.icrisat.org/id/eprint/665 2011-08-30T05:25:07Z info:eu-repo/semantics/descriptiveMetadata http://oar.icrisat.org/665/ Popping and flaking quality of sorghum cultivars in relation to physicochemical characteristics and in vitro starch and protein digestibility Sailaja, Y S Sorghum 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 Thesis NonPeerReviewed application/pdf en http://oar.icrisat.org/665/1/60701.pdf 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. info:eu-repo/semantics/objectFile info:eu-repo/semantics/humanStartPage