ICAR Research Data Repository for Knowledge Management
Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13005/
|
|
| Title |
Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains.
|
|
| Creator |
Haritha Sankara, Warrier
|
|
| Subject |
06 Sorghum
05 Processing and Engineering |
|
| Description |
The major drawback in the utilization of sorghum is reduction in protein digestibility when cooked in water. Heat treatment with moisture reduces the protein digestibility due to formation of di-sulphide bonds. Hence, the present study was taken up to improve protein digestibility with different modes of heat treatment at different moisture level.
|
|
| Date |
2017
|
|
| Type |
Student Project Report
NonPeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/13005/1/HARITHA.pdf
Haritha Sankara, Warrier (2017) Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains. [Student Project Report] (Submitted) |
|