ICAR Research Data Repository for Knowledge Management
Sorghum Roti: I. Traditional Methods of Consumption and Standard Procedures for Evaluation
OAR@ICRISAT
View Archive Info| Field | Value | |
| Relation |
http://oar.icrisat.org/4091/
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| Title |
Sorghum Roti: I. Traditional Methods of Consumption and Standard Procedures for Evaluation
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| Creator |
Murty, D S
Subramanian, V |
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| Subject |
Sorghum
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| Description |
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.
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| Date |
1982
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| Type |
Conference or Workshop Item
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://oar.icrisat.org/4091/1/CP_90.pdf
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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