Effect of Fermentation on the Primary Nutrients in Finger Millet (Eleusine coracana)
Author:
Affiliation:
1. Biochemistry Division, Department of Chemistry, Indian Institute of Technology, Madras 600 036, India
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950787q
Reference21 articles.
1. An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets
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3. AOAC Official Methods of Analysis, 15th ed.; Association of Official Analytical Chemists: Washington, DC, 1990; Vol. 2, pp 780−788.
4. One-step quantitative extraction of medium-chain and long-chain fatty acids from aqueous samples
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