Studies on utilisation of sorghum flour for biscuits

Sarode, R.N. and Shastri , P.N. and Rao, B.Y. (1983) Studies on utilisation of sorghum flour for biscuits. Indian Journal of Nutrition and Dietetics, 20 (7). pp. 213-215.

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The wheat flour, commonl known as "maida" - is most widely ured for the preparation of biscuits soft flour is suitable, because unlike bread, gluten network is not a pre-requisite for biscuits.

Item Type: Article
Uncontrolled Keywords: Feeding; India; Sorghum meal
Author Affiliation: Laxminarayan Institute of Technology
Subjects: Plant Production > Varieties
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 05 Mar 2012 07:43
Last Modified: 05 Mar 2012 07:43

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