Browsing by Subject "Sorghum as food"
Now showing items 1-5 of 5
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(Texas A&M University. Libraries, 1986)In some Central American countries, sorghum totally or partially replaces maize in the tortilla making process. Maize is preferred over sorghum despite sorghum yield advantage. The major constraint to increasing sorghum ...
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(Texas A&M University. Libraries, 1986)Parameters affecting couscous quality were evaluated. Considering sorghum and millets, significant differences were found for milling ability, product color and chemical analysis. Millet products exhibited a higher degree ...
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(Texas A&M University. Libraries, 1982)Physicochemical properties of starch and endosperm were characterized for several sorghumcultivars. A small scale laboratory method was developed for cooking to in acid and alkali media using 9.5 g sorghum flour. Testing ...
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(Texas A&M University. Libraries, 1990)The effect of parboiling on milling yield, cooking quality, sensory properties and structure of sorghum (Sorghum bicolor (L.) Moench) was examined. Cultivars differing widely in kernel characteristics were: (1) soaked ...
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(Texas A&M University. Libraries, 1982)