Add to ORKGRoti (an unleavened bread) is the most popular sorghum food consumed in India. The traditional methods of milling, dough and roti preparation are described in detail. Standard procedures for the dough and roti evaluation evolved at ICRISAT are outlined
Sorghum (Sorghum bicolor) is a major cereal ranking fifth in the world after wheat, maize and barley...
Sorghum is a gluten free cereal and forms the staple diet of a majority of the populations living in...
Patterns of human consumption of sorghum are well documented. Much less is known about the industri...
Grain, flour, dough, and roti quality characters of a large number of sorghum cultivars were evalua...
Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar i...
Ugali (Kiswahili language) is a thick porridge popular in Eastern and Southern Africa and is prepar...
Physicochemical characteristics of 45 sorghum genotypes were determined. The 100-grain weight, grai...
Sorghum sankati is a type of thick porridge consumed in South lndia and is prepared by cooking coar...
Traditional methods of boiled sorghum preparations are described. The cooking quality of boiled sor...
Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subj...
Fifty-two sorghum cultivars were tested for their milling performance and to study the distribution ...
Grin samples from twelvesorghum cultivars representing a'wide range of hardness were milled by usin...
Over India as a whole, between 1972–1973 and 2004–2005, the annual per capita consumption of sorghum...
Sorghum (Sorghum bicolor) is one of the major cereal crops consumed in India after rice (Oryza sati...
Tô is o troditionol porridge prepared doily in West Africo from sorghum, millet or maize flour. The ...
Sorghum (Sorghum bicolor) is a major cereal ranking fifth in the world after wheat, maize and barley...
Sorghum is a gluten free cereal and forms the staple diet of a majority of the populations living in...
Patterns of human consumption of sorghum are well documented. Much less is known about the industri...
Grain, flour, dough, and roti quality characters of a large number of sorghum cultivars were evalua...
Sorghum grains are mostly used for the roti preparation. The M 35-1 (Maldhandi) a sorghum cultivar i...
Ugali (Kiswahili language) is a thick porridge popular in Eastern and Southern Africa and is prepar...
Physicochemical characteristics of 45 sorghum genotypes were determined. The 100-grain weight, grai...
Sorghum sankati is a type of thick porridge consumed in South lndia and is prepared by cooking coar...
Traditional methods of boiled sorghum preparations are described. The cooking quality of boiled sor...
Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subj...
Fifty-two sorghum cultivars were tested for their milling performance and to study the distribution ...
Grin samples from twelvesorghum cultivars representing a'wide range of hardness were milled by usin...
Over India as a whole, between 1972–1973 and 2004–2005, the annual per capita consumption of sorghum...
Sorghum (Sorghum bicolor) is one of the major cereal crops consumed in India after rice (Oryza sati...
Tô is o troditionol porridge prepared doily in West Africo from sorghum, millet or maize flour. The ...
Sorghum (Sorghum bicolor) is a major cereal ranking fifth in the world after wheat, maize and barley...
Sorghum is a gluten free cereal and forms the staple diet of a majority of the populations living in...
Patterns of human consumption of sorghum are well documented. Much less is known about the industri...