Millet Food Products

Author:

Hema Vincent,Ramaprabha M.,Saraswathi R.,Chakkaravarthy P. N.,Sinija V. R.

Publisher

Springer Nature Singapore

Reference60 articles.

1. Adebayo-Oyetoro AO, Shotunde AB, Adeyeye Samuel AO, Ogundipe OO (2017) Quality evaluation of millet-based fura powder supplemented with Bambara groundnut. Int J Food Sci Nutr Diet 6(3):358–362

2. Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E (2018) Fermented and malted millet products in Africa: expedition from traditional/ethnic foods to industrial value-added products. Crit Rev Food Sci Nutr 58(3):463–474

3. Afoakwah AN, Adomako C, Owusu J, Engman N, Hannah AA (2012) Spray drying as an appropriate technology for the food and pharmaceutical industries-a review. J Environ Sci Comput Sci Eng Technol 1(3):467–476

4. Afroz MF, Anjum W, Islam N, Kobir A, Hossain K, Sayed A (2016) Preparation of soymilk using different methods. J Food Nutr Sci 4(1):11–17

5. Agu HO, Anosike AN, Jideani IA (2008) Physicochemical and microbial qualities of dambu produced from different cereal grains. Pak J Nutr 7(1):21–26

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