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dc.citation.epage121en_US
dc.citation.spage120en_US
dc.contributor.authorFroetschner, J.R.
dc.contributor.authorHancock, Joe D.
dc.contributor.authorBehnke, Keith C.
dc.contributor.authorMcKinney, Leland J.
dc.contributor.authoreidkbfeeden_US
dc.contributor.authoreidjhancocken_US
dc.contributor.authoreidlelandmen_US
dc.date1999en
dc.date.accessioned2010-08-23T19:57:31Z
dc.date.available2010-08-23T19:57:31Z
dc.date.issued2010-08-23T19:57:31Z
dc.date.published1999en_US
dc.description.abstractThis 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.description.conferenceCattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999en_US
dc.identifier.urihttp://hdl.handle.net/2097/4720
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1999en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 99-339-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831en_US
dc.subjectBeefen_US
dc.subjectWaxy sorghumen_US
dc.subjectSteam flakingen_US
dc.titleThe effect of decreasing sorghum amylose content on steam-flaking production characteristicsen_US
dc.typeConference paperen_US

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