Abstract
Current sorghum milling processes result in high milling losses and inconsistent flour quality. Appropriate tempering methods could improve the quality and quantity of flour extracted from sorghum.
Degree Type
Thesis
Degree Name
Master of Science in Agricultural and Biological Engineering
Department
Agricultural and Biological Engineering
Date of Award
January 2016
Recommended Citation
Zhao, Yumeng, "Effect of different tempering methods on sorghum milling" (2016). Open Access Theses. 1138.
https://docs.lib.purdue.edu/open_access_theses/1138
First Advisor
Kingsly Ambrose
Committee Member 1
Bruce R Hamaker
Committee Member 2
Richard Stroshine
COinS