Deciphering the genetic variability for biochemical parameters influencing rancidity of pearl millet (Pennisetum glaucum L. R. Br.) flour in a set of highly diverse lines and their categorization using rancidity matrix

Author:

Bhargavi H.A,Singh S.P.,Goswami Suneha,Yadav Sunaina,Aavula Naveen,Shashikumara P.,Singhal Tripti,Mukesh Sankar S.,Danakumara Thippeswamy,S Hemanth,Kapoor Chandan,Singh Nirupma

Funder

Indian Council of Agricultural Research

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Loss-of-function of triacylglycerol lipases are associated with low flour rancidity in pearl millet (Pennisetum glaucum (L.) R. Br;Aher;Frontiers in Plant Science,2022

2. Regulation of lipase activity to arrest lipid hydrolysis in pearl millet (Pennisetum glaucum L.);Bhargav;The pharma innovation journal,2021

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical biochemistry,1976

4. Biochemical constituents related to odor generation in some ICRISAT pearl millet materials;Chavan;International Sorghum and Millets Newsletter,1998

5. Development of rancidity-free pearl millet - An achievable target. Proc. National Seminar on Role of Biochemistry in Modern Day Agriculture;Chugh;CCS Haryana Agricultural University, Hisar, India, Jan,2004

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