Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review-Reference-Cited by-同舟云学术

Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review

Published:2022-07-20 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Sharma Rajan¹^ORCID,Bhandari Manisha¹,Sharma Savita¹^ORCID,Bhardwaj Ruchika²

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

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