Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”-Reference-Cited by-同舟云学术

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Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”

Published:2024-11 Issue: Volume:457 Page:140170
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Theodoro Jaqueline Maciel Vieira,Grancieri Mariana,Oliveira Livya Alves,Lucia Ceres Mattos Della,de Carvalho Izabela Maria Montezano,Bragagnolo Felipe Sanchez,Rostagno Mauricio Ariel,Glahn Raymond P.,Carvalho Carlos Wanderlei Piler,da Silva Bárbara Pereira,Martino Hércia Stampini Duarte

Publisher

Elsevier BV

Reference39 articles.

1. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion;Albarracín;Journal of Food Biochemistry,2019

2. Otimização do Método Hartman e Lago de Preparação de Ésteres Metílicos de Ácidos Graxos;Antoniassi;Boletim de Pesquisa e Desenvolvimento Da Embrapa Agroindústria de Alimentos,2018

3. Effect of germination and probiotic fermentation on nutrient profile of pearl millet based food blends;Arora;British Food Journal.,2011

4. Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity;Arribas;Food Chemistry,2019

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