Processing, value addition and health benefits

Author:

Sharma Krishan Datt,Sharma Babita,Saini Harpreet Kaur

Publisher

Elsevier

Reference110 articles.

1. Physico-chemical, microbiological and sensory characteristics of kunu prepared from millet, maize and guinea corn and stored at selected temperatures;Adebayo;J. Adv. Food Sci. Technol.,2010

2. Agricultural Innovation in Sub-Saharan Africa: Experiences From Multiple Stakeholder Approaches;Adekunle,2012

3. Pseudo-cereals as a functional ingredient: effects on bread nutritional and physiological properties—a review;Aghamirzaei;Int. J. Agric. Crop Sci.,2013

4. Changes in the physical and biochemical properties of pearl millet (Pennisetum americanum) on conversion to ogi;Akingbala;J. Food Sci. Agric.,2002

5. Advances in pseudo-cereals: crop cultivation, food application and consumer perception;Alencar,2019

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