Millets: The Ancient Grain for Modern Health
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-64237-1_2
Reference13 articles.
1. Cloete P, Idsardi E (2013) Consumption of indigenous and traditional food crops: perceptions and realities from South Africa. Agroecol Sustain Food Syst 37(8):902–914
2. Erler M, Keck M, Dittrich C (2020) The changing meaning of millets: organic shops and distinctive consumption practices in Bengaluru, India, Journal of Consumer Culture
3. Gowda NN, Siliveru K, Prasad PV, Bhatt Y, Netravati BP, Gurikar C (2021) Modern processing of Indian millets: a perspective on changes in nutritional properties. Foods 11(4):499
4. Huang T, Farmer A, Goddard E, Willows N, Subhan F (2017) An ethnographic exploration of perceptions of changes in dietary variety in the Kolli Hills, India. Food Secur 9(4):759–771
5. Saleh AS, Zhang Q, Shen Q (2013) Millet grains, nutritional quality, processing, and potential health benefits. Compr Rev Food Sci Food Saf 12(3):281‒295
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