Development of New Food Products from Millet-Reference-Cited by-同舟云学术

Development of New Food Products from Millet

Published:2022-12-24 Issue:4 Volume: Page:158-164
ISSN:2710-0839
Container-title:The Journal of Almaty Technological University
language:
Short-container-title:jour

Author:

Kenenbay Sh. Y.¹^ORCID,Badmaeva I. I.²^ORCID,Sovetkalieva Zh. R.¹^ORCID

Affiliation:

1. JSC "Almaty Technological University"

2. East Siberian State University of Technology and Management

Publisher

Almaty Technological University JSC

Reference10 articles.

1. Technology of food production: Textbook. In 2 parts. Part 1 / G. Esirkep. - Almaty: «Bastau», 2017. - 304 p

2. Yanova M.A., Kolesnikova N.A., Muchkina E.Ya., Research of millet and its processed products [Text] // Bulletin of KrasGAU. – 2015. No.11, pp. 130 – 135. URL: https://cyberleninka.ru/article/n/issledovanie-prosa-i-produktov-ego-pererabotki

3. Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) Eurasian Union of Scientists (EU) #7(76), 2020 in Brazil: food safety, processing, health benefits and food products. International Food Research, Volume 109, pp. 175-186. Amanda M. Diaz-Martins, Kênia Letícia F. Pessanha, Sidney Pacheco, José Avelino S. Rodrigues, Carlos Vanderlei Peeler Carvalho.

4. Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: food safety, processing, health benefits and food products. International Food Research, Volume 109, pp. 175- 186.Amanda M. Diaz-Martins, Kênia Letícia F. Pessanha, Sidney Pacheco, José Avelino S. Rodrigues, Carlos Vanderlei Peeler Carvalho.

5. Chapter 41: Millet grain processing and effects on non-nutritive antioxidant compounds. Processing and impact on the active components of food products, 2015, pp. 345-352.Fereydun Shahidi, Anoma Chandrasekhara