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The rate of growth in agricultural production has been decreasing in several regions of the world in recent years. The availability of water, which is one of the main inputs, is becoming limiting and more variable. In this article, we study the sensitivity of the agroecosystem to rainfall variability in order to identify vulnerable areas. We applied a(More)
Designed experiments were conducted to study the rheological properties of baking dough prepared from different refined wheat flour (RWF) - barnyard millet blends with varying amount of water (WA), salt and sugar. Dough was subjected to thermo-mechanical stress in Mixolab, in which rheological properties were recorded in terms of five different torques.(More)
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