Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits-Reference-Cited by-同舟云学术

Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits

Published:2021-05-27 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Allai Farhana Mehraj¹²,Azad ZRAA¹^ORCID,Gul Khalid³^ORCID,Dar B. N.²^ORCID

Affiliation:

1. Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India

2. Department of Food Technology Islamic University of Science and Technology Awantipora India

3. Department of Food Process Engineering National Institute of Technology Rourekla India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15071

Reference177 articles.

1. Antinutritional factors content and minerals availability of pearl millet (Pennisetum glaucum) as influenced by domestic processing methods and cultivar;Abdelrahman S.M.;Journal of Food Technology,2005

2. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour

3. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

4. Determination of the polyphenol and antioxidant activity of different types and forms of millet

5. Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition

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