Sorghum quality improvement: types of food

Rooney, L.W. and Johnson, J.W. and Rosenow, D.T. (1970) Sorghum quality improvement: types of food. Cereal Science Today, 15 (8). pp. 240-243.

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The influence of pericarp, testa and endosperm characteristics on the appearance and classification of grain-sorghum types is outlined. Progress is also reported on the development of short, early-maturing lines. Selections from early back-cross generations have been subjected to grain-quality analyses. The data indicate that wide variability in physical characteristics exists and may be useful in improving grain quality. Results of assessments of the relative processing properties of several commercial hybrids are also given. These show scope for the development of types suitable for human food

Item Type: Article
Author Affiliation: Crop Science Department, Texas A. & M. University, College Station, USA
Subjects: Postharvest Management > Food Technology
Crop Improvement
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 23 Aug 2012 06:19
Last Modified: 23 Aug 2012 06:19

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