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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| Language: | en |
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University of Pretoria
2017
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| 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> |