Modulation in the bio-functional & technological characteristics, in vitro digestibility, structural and molecular interactions during bioprocessing of proso millet (Panicum miliaceum L.)-Reference-Cited by-同舟云学术

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Modulation in the bio-functional & technological characteristics, in vitro digestibility, structural and molecular interactions during bioprocessing of proso millet (Panicum miliaceum L.)

Published:2022-04 Issue: Volume:107 Page:104372
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Sharma Rajan^ORCID,Sharma Savita,Singh Baljit

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Some physicochemical properties of flour from germinated sorghum grain;Abd Elmoneim;J. Food Sci. Technol.,2013

2. Effect of fermentation on the functional properties of sorghum flour;Abd Elmoneim;Food Chem.,2005

3. Effect of fermentation using Lactobacillus casei on the physicochemical and functional properties of sorghum flour;Adiandri;IOP Conf. Ser. Earth Environ. Sci.,2019

4. Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour;Amadou;Food Bioprod. Process.,2014

5. Effect of germination, under different environmental conditions, on saponins, phytic acid and tannins in lentils (Lens culinaris);Ayet;J. Sci. Food Agric.,1997

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