1. Aigal SS, Chimmad BV (2017) Physicochemical and nutrient composition of ready to cook (RTC) foxtail millet (Setaria italica L.) flakes in comparison to rice and oat flakes. Int J Curr Microbiol App Sci 6(10):19–24
2. Amadou I, Gbadamosi OS, Le G-W (2011) Millet-based traditional processed foods and beverages—a review. Cereal Foods World 56(3):115–121
3. Amruth Kumar MA (2013) Development of ready to eat hot extruded products from foxtail millet. M Tech. thesis (Processing and Food Engineering), University of Agricultural Sciences, Bangalore
4. Bala Ravi S (n.d.) Neglected millet that save the poor from starvation. Advisor and former ADG. ICAR, MS Swaminathan Research Foundation, Chennai
5. Balasubramanian S (2013) Processing of millets. Paper presented at the national seminar on recent advances in processing, utilization and nutritional impact of small millets. Madurai Symposium, Thamukkam Grounds, Madurai, 13 September, 2013