Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products-Reference-Cited by-同舟云学术

Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products

Published:2018-07 Issue: Volume:109 Page:175-186
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dias-Martins Amanda M.,Pessanha Kênia Letícia F.,Pacheco Sidney,Rodrigues José Avelino S.,Carvalho Carlos Wanderlei Piler

Funder

Review

Publisher

Elsevier BV

Subject

Food Science

Reference157 articles.

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2. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit;Adebiyi;Journal of Cereal Science,2016

3. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour;Adebiyi;Food Chemistry,2017

4. Effect of processing on flavonoids in millet (Pennisetum americanum) flour;Akingbala;Cereal Chemistry (USA).,1991

5. Effect of preprocessing techniques on pearl millet flour and changes in technological properties;Akinola;International Journal of Food Science and Technology,2017

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