Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread
Author:
Affiliation:
1. Food Grains and Oilseeds Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana India
2. Division of Food Science and Post‐Harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10321
Reference41 articles.
1. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour
2. Functional and pasting properties of cassava‐sweet potato starch blends;Adebowale A. A.;South African Journal of Botany, Root Tuber Crop,2011
3. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)
4. Why do millets have slower starch and protein digestibility than other cereals?
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