Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review
Author:
Affiliation:
1. Department of Food Science and Technology Punjab Agricultural University Ludhiana India
2. Department of Plant Breeding and Genetics Punjab Agricultural University Ludhiana India
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16885
Reference129 articles.
1. Effect of germination on anti‐oxidant activity, total phenols, flavonoids and anti‐nutritional content of finger millet flour;Abioye V. F.;Journal of Food Processing & Technology,2018
2. Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
3. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour
4. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit
5. Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours;Food Science & Nutrition;2023-10-31
2. Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review;Starch - Stärke;2022-12-13
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