<mods:mods version="3.3" xsi:schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-3.xsd" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance"><mods:titleInfo><mods:title>Popping and flaking quality of sorghum cultivars in relation to   physicochemical characteristics and in vitro starch and protein digestibility</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">Y S</mods:namePart><mods:namePart type="family">Sailaja</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>There were significant genotypic differences among&#13;
cultivars for popping and flaking quality. In vitro starch and&#13;
protein digestibility of grain showed variation among the&#13;
cultivars. Popping and flaking caused a shift in protein and&#13;
starch digestibilities of the grain. A five- fold increase in&#13;
starch digestibility was observed in both the processes.&#13;
However, heat processing had a deleterious effect on protein&#13;
digestibility which is more pronounced in flaked products.</mods:abstract><mods:classification authority="lcc">Sorghum</mods:classification><mods:originInfo><mods:dateIssued encoding="iso8061">1992</mods:dateIssued></mods:originInfo><mods:originInfo><mods:publisher>Andhra Pradesh Agricultural University;Faculty of Nutrition</mods:publisher></mods:originInfo><mods:genre>Thesis</mods:genre></mods:mods>