Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread-Reference-Cited by-同舟云学术

Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread

Published:2020-01 Issue: Volume:91 Page:102864
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Čukelj Mustač Nikolina,Novotni Dubravka,Habuš Matea,Drakula Saša,Nanjara Ljiljana,Voučko Bojana,Benković Maja,Ćurić Duška

Funder

Croatian Science Foundation

European Social Fund

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

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3. Influence of moisture content on physical properties of minor millets;Balasubramanian;J. Food Sci. Technol.,2010

4. Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products;Bora;Food Chem.,2018

5. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn;Chandrasekara;J. Funct. Food,2011

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