Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit-Reference-Cited by-同舟云学术

Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

Published:2016-07 Issue: Volume:70 Page:132-139
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Adebiyi Janet Adeyinka,Obadina Adewale Olusegun,Mulaba-Bafubiandi Antoine Floribert^ORCID,Adebo Oluwafemi Ayodeji,Kayitesi Eugenie

Funder

University Research Committee

University of Johannesburg

National Research Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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5. Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology;Chakraborty;J. Food Sci. Technol.,2011

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