Assessment of nutritional quality of <scp>non‐conventional</scp> millet malt enriched bar-Reference-Cited by-同舟云学术

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Assessment of nutritional quality of non‐conventional millet malt enriched bar

Published:2022-11-29 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Selokar Nupur¹,Vidyalakshmi Rajagopal²,Thiviya Perumal¹,Sinija Vadakkepulppara Ramachandran Nair³,Hema Vincent⁴^ORCID

Affiliation:

1. Food Processing Business Incubation Centre National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India

2. Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India

3. Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India

4. Centre of Excellence in Grain Science National Institute of Food Technology Entrepreneurship and Management, (NIFTEM‐T) Thanjavur India

Funder

Ministry of Food Processing Industries

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17271

Reference68 articles.

1. Chemical composition and nutrient digestibility of pearl millet (Pennisetum glaucum) fed to growing pigs

2. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

3. Why do millets have slower starch and protein digestibility than other cereals?

4. Why do millets have slower starch and protein digestibility than other cereals?

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. Bioactive metabolites identification of the foxnut and broken millet-based nutritional bar using HR-MS;Food Chemistry: Molecular Sciences;2024-12

2. Evaluation of Physicochemical and Sensorial Quality of Nonconventional Olive-Enriched Snack with Biopolymer Barriers;Journal of Food Processing and Preservation;2023-05-05

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