Optimization and characterization of malted proso millet ( <i>Panicum miliaceum</i> ) based bread-Reference-Cited by-同舟云学术

Optimization and characterization of malted proso millet ( Panicum miliaceum ) based bread

Published:2022-09-04 Issue:5 Volume:3 Page:
ISSN:2666-3066
Container-title:eFood
language:en
Short-container-title:eFood

Author:

Mohan Aringalayan Nikhitha¹,Singh Rakhi¹,Mishra Shivangi¹,Thangalakshmi S.²,Kaur Barjinder Pal²,Bajpai Vivek K.³^ORCID,Singh Anurag¹⁴^ORCID

Affiliation:

1. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India

2. Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India

3. Department of Energy & Materials Engineering Dongguk University‐Seoul Seoul Republic of Korea

4. Department of Food Technology Harcourt Butler Technical University Nawabganj Kanpur Uttar Pradesh India

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/efd2.29

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5. Optimization of gluten‐free bread formulation using sorghum, rice, and millet flour by D‐optimal mixture design approach;Azarbad H. R.;Journal of Agricultural Science and Technology,2019