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Cereal Foods: Research & Statistics

  Evaluating Cereal Starch and Protein Digestibility
The objectives of this research are: (1) Evaluate starch and protein digestibility of select sorghum lines and (2) Develop rapid reference methods to assess amylose-amylopectin ratios as well as amylopectin branch ratios in wheat and sorghum starch.
 
  Relationships Between Sorghum Grain Attributes, Milling Quality and Flour Quality/functionality
The objectives of this research are: (1) Optimize a milling procedure for sorghum to produce high quality flour, (2) characterize milling fractions of sorghum produce by various milling procedures, and (3) relate physical attributes of sorghum grain to milling performance. The project ends in 2013
 
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