Kodo Millet: Biology, Functional Potential and Sustainable Utilization
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-64237-1_8
Reference21 articles.
1. Annor GA, Marcone M, Bertoft E, Seetharaman K (2013) In vitro starch digestibility and expected glycemic index of kodo millet (Paspalum scrobiculatum) as affected by starch–protein–lipid interactions. Cereal Chem 90(3):211–217
2. Annor GA, Tyl C, Marcone M, Ragaee S, Marti A (2017) Why do millets have slower starch and protein digestibility than other cereals? Trends Food Sci Technol 66:73–83
3. Deshpande SS, Mohapatra D, Tripathi MK, Sadvatha RH (2015) Kodo millet-nutritional value and utilization in Indian foods. J Grain Proc Storage 2(2):16–23
4. Dey S, Saxena A, Kumar Y, Maity T, Tarafdar A (2022) Understanding the antinutritional factors and bioactive compounds of kodo millet (Paspalum scrobiculatum) and little millet (Panicum sumatrense). J Food Qual 2022:1–19
5. Dey S, Saxena A, Kumar Y, Maity T, Tarafdar A (2023) Optimizing the effect of ultrasonication and germination on antinutrients and antioxidants of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets. J Food Sci Technol 60(12):2990–3001
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