Effect of germination and pure culture fermentation on HCl-extractability of minerals of pearl millet (Pennisetum typhoideum)-Reference-Cited by-同舟云学术

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Effect of germination and pure culture fermentation on HCl-extractability of minerals of pearl millet (Pennisetum typhoideum)

Published:2007-06-28 Issue:3 Volume:24 Page:327-331
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

KHETARPAUL N.,CHAUHAN B. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00651.x/fullpdf

Reference29 articles.

1. Nutritive quality of fermented sorghum;Au;Journal of Food Science,1981

2. Effects of germination and calcium on zinc bioavailability from peas;Beal;Journal of Food Science,1984

3. Nutritional value and fatty acid composition of some high yielding varieties of bajra;Chauhan;Bulletin Grain Technology,1986

4. Decrease of phytate during germination at pea seeds (Pisum sativa);Chen;Nutrition Reports International,1977

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1. Microbiology and Safety of Bambara Groundnut Seed and its Food Products;Food and Potential Industrial Applications of Bambara Groundnut;2021

2. Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia;Heliyon;2020-07

3. Bioactives from Millet: Properties and Effects of Processing on Bioavailability;Bioactive Factors and Processing Technology for Cereal Foods;2019

4. The Effects of Fermentation Process on the Chemical Composition and Biological Activity of Spider Flower (Gynandropsis gynandra);Journal of Pure and Applied Microbiology;2018-06-30

5. Malting process optimization for protein digestibility enhancement in finger millet grain;Journal of Food Science and Technology;2016-04

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