Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics

Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics

Sorghum is a critically important cereal food crop in Africa because of its drought-tolerance. However, sorghum does not produce good quality flour for dough-based products such as bread. This is on account of the fact that kafirin, its prolamin storage protein does not produce a viscoelastic dough...

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Bibliographic Details
Main Author: Elhassan, Mohammed Salaheldin Mustafa
Other Authors: Taylor, J.R.N. (John Reginald Nuttall)
Language:en
Published: University of Pretoria 2017
Subjects:
UCTD
Online Access:http://hdl.handle.net/2263/60803
Elhassan, MSM 2016, Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics, PhD Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/60803>

Internet

http://hdl.handle.net/2263/60803
Elhassan, MSM 2016, Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics, PhD Thesis, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/60803>

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