Sorghum Roti: I. Traditional Methods of Consumption and Standard Procedures for Evaluation

    Murty, D S and Subramanian, V (1982) Sorghum Roti: I. Traditional Methods of Consumption and Standard Procedures for Evaluation. In: Proceedings of the International Symposium on Sorghum Grain Quality, 28-31 October 1981, ICRISAT Patancheru.

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    Abstract

    Roti (an unleavened bread) is the most popular sorghum food consumed in India. The traditional methods of milling, dough and roti preparation are described in detail. Standard procedures for the dough and roti evaluation evolved at ICRISAT are outlined.

    Item Type: Conference or Workshop Item (Paper)
    Divisions: UNSPECIFIED
    CRP: UNSPECIFIED
    Subjects: Mandate crops > Sorghum
    Depositing User: Library ICRISAT
    Date Deposited: 17 Dec 2011 14:49
    Last Modified: 17 Dec 2011 14:49
    URI: http://oar.icrisat.org/id/eprint/4091
    Acknowledgement: UNSPECIFIED
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