Fat acidity as a deterioration sign during pearl millet (Pennisetum glaucum (L.) R. Br) flour storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Agronomy and Crop Science,Physiology
Link
https://link.springer.com/content/pdf/10.1007/s42976-023-00442-x.pdf
Reference28 articles.
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2. Balasubramanian S, Yadav DN, Kaur J, Anand T (2014) Development and shelf-Life evaluation of pearl millet based upma dry mix. J Food Sci Technol 51:1110–1117. https://doi.org/10.1007/s13197-012-0616-0
3. Balev DK, Staykov AS, Ivanov GY et al (2011) Color stability improvement of chilled beef by natural antioxidant treatment and modified atmosphere packaging. Am J Food Technol 6:117–128. https://doi.org/10.3923/ajft.2011.117.128
4. Bhati D, Bhatnagar V, Acharya V (2016) Effect of pre-milling processing techniques on pearl millet grains with special reference to in-vitro iron availability. Asian J Dairy Food Res 35:5. https://doi.org/10.18805/ajdfr.v35i1.9256
5. Cereals and Grains Association StPMUSA (1999) AACC Approved methods of analysis, 11th Ed. Method 44–19.01. Moisture-Air oven method, drying at 135 °C. Final approval April 13, 1961; Reapproval November 3, 1999. https://doi.org/10.1094/AACCIntMethod-44-19.01
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1. Strategies for enhancing productivity, resilience, nutritional quality, and consumption of pearl millet [Pennisetum glaucum (L.) R. Br.] for food and nutritional security in India;Crop Science;2024-09-02
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