Variability in Cooking Quality of Pearl Millet Grain

Gupta, V.P (1973) Variability in Cooking Quality of Pearl Millet Grain. Madras Agricultural Journal, 60 (9-12). pp. 1279-1282.

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Studies were made for variation in cooking qualitv of selected world germplasm of bajra. The results have shown consider8ble variation in cooking quality as judged by strength and binding properties of dough, loss of water during cooking and texture, smell,aroma, colour end taste of the chapati. Tho results indicate scope for improvement of keeping quality of the chopati and binding properly of the dough.

Item Type: Article
Author Affiliation: Geneticist, Punjab Agricultural University, Ludhiana.
Subjects: Plant Protection
Crop Improvement
Divisions: Millet
Depositing User: Library ICRISAT-InfoSAT
Date Deposited: 29 Feb 2012 14:27
Last Modified: 29 Feb 2012 14:27

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