Review of ways to enhance the nutritional properties of millets for their value‐addition-Reference-Cited by-同舟云学术

Review of ways to enhance the nutritional properties of millets for their value‐addition

Published:2021-04-28 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Kaushik Nidhi¹^ORCID,Yadav Prachi¹,Khandal Rakesh Kumar²,Aggarwal Manjeet¹

Affiliation:

1. Department of Basic and Applied Science National Institute of Food Technology, Entrepreneurship and Management Sonipat India

2. India Glycols Limited Noida India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15550

Reference139 articles.

1. Nutritional Composition, Functional Properties and Food Applications of Millet Grains

2. Antinutritional factor content and hydrochloric acid extractability of minerals in pearl millet cultivars as affected by germination

3. Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains

4. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours

5. Effect of fermentation period on the chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour;Adebowale O. J.;International Food Research Journal,2011

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