The effect of decreasing sorghum amylose content on steam-flaking production characteristics

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dc.contributor.author Froetschner, J.R.
dc.contributor.author Hancock, Joe D.
dc.contributor.author Behnke, Keith C.
dc.contributor.author McKinney, Leland J.
dc.date 1999 en
dc.date.accessioned 2010-08-23T19:57:31Z
dc.date.available 2010-08-23T19:57:31Z
dc.date.issued 2010-08-23T19:57:31Z
dc.identifier.uri http://hdl.handle.net/2097/4720
dc.description.abstract 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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1999 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 99-339-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831 en_US
dc.subject Beef en_US
dc.subject Waxy sorghum en_US
dc.subject Steam flaking en_US
dc.title The effect of decreasing sorghum amylose content on steam-flaking production characteristics en_US
dc.type Conference paper en_US
dc.date.published 1999 en_US
dc.citation.epage 121 en_US
dc.citation.spage 120 en_US
dc.description.conference Cattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999 en_US
dc.contributor.authoreid kbfeed en_US
dc.contributor.authoreid jhancock en_US
dc.contributor.authoreid lelandm en_US


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