1. Identification of lactic acid bacteria isolated from traditional iranian lighvan cheese;Abdi;Pakistan Journal of Biological Sciences,2006
2. Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder;Acharjee;Journal of Food Processing and Preservation,2021
3. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum) flour and biscuit;Adeyinka;Journal of Cereal Science,2016
4. AOAC, 2019, Association of analytical chemists (AOAC) official methods of analysis of AOAC International. AOAC International.
5. High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet;Arya;Lwt,2021