TY  - UNPB
AV  - public
N2  - 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.
UR  - http://oar.icrisat.org/665/
Y1  - 1992///
PB  - Andhra Pradesh Agricultural University
TI  - Popping and flaking quality of sorghum cultivars in relation to   physicochemical characteristics and in vitro starch and protein digestibility
ID  - icrisat665
A1  - Sailaja, Y S
M1  - phd
ER  -