Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13005/
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| Title |
Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains.
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| Creator |
Haritha Sankara, Warrier
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| Subject |
06 Sorghum
05 Processing and Engineering |
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| 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.
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| Date |
2017
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| 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) |
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