eprintid: 665
rev_number: 9
eprint_status: archive
userid: 1
dir: disk0/00/00/06/65
datestamp: 2011-08-30 05:25:07
lastmod: 2011-08-30 05:25:07
status_changed: 2011-08-30 05:25:07
type: thesis
metadata_visibility: show
item_issues_count: 0
creators_name: Sailaja, Y S
icrisatcreators_name: Subramanian, V
icrisatcreators_name: Jambunathan, R
supervisors_name: Geeravani, P
supervisors_name: Jambunathan, R
supervisors_name: Subramanian, V
supervisors_id: AAPS
supervisors_id: ICRISAT
supervisors_id: ICRISAT
affiliation: ICRISAT(Patancheru)
affiliation: Andhra Pradesh Agricultural University
country: India
title: Popping and flaking quality of sorghum cultivars in relation to   physicochemical characteristics and in vitro starch and protein digestibility
ispublished: unpub
subjects: s1.4
full_text_status: public
abstract: 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
date_type: submitted
institution: Andhra Pradesh Agricultural University
department: Faculty of Nutrition
thesis_type: phd
related_url_url: 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
related_url_type: author
citation:   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.   
document_url: http://oar.icrisat.org/665/1/60701.pdf