The effect of decreasing sorghum amylose content on steam-flaking production characteristics
Cattlemen's Day, 1999; Kansas Agricultural Experiment Station contribution; no. 99-339-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831; Beef; Waxy sorghum; Steam flaking
This experiment demonstrated no advantage in using a waxy sorghum over a conventional sorghum for steam flaking. Even though the waxy variety had a slight increase in in-vitro gas production after flaking, the benefit was outweighed by the significant increase in energy requirement and significant decrease in production rate during processing.
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Froetschner, J.R.; Hancock, Joe D.; Behnke, Keith C.; and McKinney, Leland J.
"The effect of decreasing sorghum amylose content on steam-flaking production characteristics,"
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