Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods-Reference-Cited by-同舟云学术

Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods

Published:2022-10-03 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Bhatt Diksha,Rasane Prasad^ORCID,Singh Jyoti,Kaur Sawinder,Fairos Munavirul,Kaur Jaspreet,Gunjal Mahendra,Mahato Dipendra Kumar,Mehta ChandraMohan,Avinashe Harshal,Sharma Nitya

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05602-1.pdf

Reference88 articles.

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2. Ajibade BO, Olagunju OF, Ademola O (2020) 3 Cereals and cereal products. Food Sci Technol Trends Futur Prospect. https://doi.org/10.1515/9783110667462-003

3. Anbalagan S, Nazni P (2020) Comparative study on physico-chemical characteristics of different periods of soaked minor millets flour-based diarrheal replacement fluids. Int J Res Pharm Sci 11:2189–2197

4. Anis MA, Sreerama YN (2020) Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics. Food Chem 315:126265

5. Anuradha N, Patro T, Triveni U et al (2014) Character association studies for grain yield and its attributes in barnyard millet. Int J Curr Microbiol App Sci 11:1450–1458

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