Gur [Molasses of Bangladesh] from Sweet sorghum
1986
Sarkar, M.A.A. | Rahman, S.B.M.F. | Jabbar, M.A. | Saha, S.C. | Hoque, M.J.
Gur was prepared from four sweet sorghum varieties, viz. Mer 71/1, Wray-4, Ramada and Rio by ordinary pan boiling method at the Sugarcane Research and Training Institute in August, 1984. Highest ton gur/ha was obtained from the variety Mer 71/1. The percent moisture and reducing sugar content of sorghum gur was found to be quite high. Further investigation for keeping quality of gur in storage is needed.
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Este registro bibliográfico ha sido proporcionado por Bangladesh Agricultural Research Council