9786139907571 - study on storage stability parameters of native: and treated flour of the two sorghum cultivars von seenivasagham, vimala devi (6 Ergebnisse)
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Paperback. Zustand: Brand New. 68 pages. 8.66x5.91x0.16 inches. In Stock.
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Taschenbuch. Zustand: Neu. Study on Storage Stability Parameters of Native | And Treated Flour of the Two Sorghum Cultivars | Vimala Devi Seenivasagham | Taschenbuch | 68 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786139907571 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19,…49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Sorghum (sorghum bicolour L.Moench) belongs to the grass family and was domesticated in different areas of Africa and other Asian countries. Sorghum is used as food primarily in developing countries. The major products are roti, bread… and porridge prepared from flour. An alternative use in some countries such as Indian and Sudan is a boiled whole grain similar to rice. Consumption as a whole grain offers several advantages. It is simpler than rice to prepare, because only the outer bran layer (which hinders water absorption) and pigments (which are nutritionally undesirable) must be removed before boiling (Desikachar, 1974, Price et al., 1980). Grain used for flour based products require milling, but further processing involves considerable time and additional equipment to produce the flour. It is safer to store the whole grain rather than flour to avoid degradation and contamination. In addition, potential exists for marketing sorghum internationally as a low cost substitute for rice with high dietary fibre and protein content. 68 pp. Englisch.
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Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Seenivasagham Vimala deviVimala devi Seenivasagham - Research Scholar at Western Sydney University, Girraween, New South Wales, Australia.Sorghum (sorghum bicolour L.Moench) belongs to the grass family an…d was domesticated in dif.
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Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Sorghum (sorghum bicolour L.Moench) belongs to the grass family and was domesticated in different areas of Africa and other Asian countries. Sorghum is used as food primarily in developing countries. The major products are roti, bread and… porridge prepared from flour. An alternative use in some countries such as Indian and Sudan is a boiled whole grain similar to rice. Consumption as a whole grain offers several advantages. It is simpler than rice to prepare, because only the outer bran layer (which hinders water absorption) and pigments (which are nutritionally undesirable) must be removed before boiling (Desikachar, 1974, Price et al., 1980). Grain used for flour based products require milling, but further processing involves considerable time and additional equipment to produce the flour. It is safer to store the whole grain rather than flour to avoid degradation and contamination. In addition, potential exists for marketing sorghum internationally as a low cost substitute for rice with high dietary fibre and protein content.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 68 pp. Englisch.
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Sorghum (sorghum bicolour L.Moench) belongs to the grass family and was domesticated in different areas of Africa and other Asian countries. Sorghum is used as food primarily in developing countries. The major products are roti, bread and…porridge prepared from flour. An alternative use in some countries such as Indian and Sudan is a boiled whole grain similar to rice. Consumption as a whole grain offers several advantages. It is simpler than rice to prepare, because only the outer bran layer (which hinders water absorption) and pigments (which are nutritionally undesirable) must be removed before boiling (Desikachar, 1974, Price et al., 1980). Grain used for flour based products require milling, but further processing involves considerable time and additional equipment to produce the flour. It is safer to store the whole grain rather than flour to avoid degradation and contamination. In addition, potential exists for marketing sorghum internationally as a low cost substitute for rice with high dietary fibre and protein content.
