Study on Various Treatments to Improve Nutritional and Rheological Properties of Finger Millet Porridge-Reference-Cited by-同舟云学术

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Study on Various Treatments to Improve Nutritional and Rheological Properties of Finger Millet Porridge

Published:2023-12-26 Issue:1 Volume:4 Page:68-76
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Onyango Calvin¹,Mutwiri William¹,Luvitaa Susan Karenya¹,Hüsken Alexandra²,Schmidt Marcus²^ORCID

Affiliation:

1. Food Technology Division, Kenya Industrial Research and Development Institute, P.O. Box 30650-00100, Nairobi, Kenya

2. Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Schuetzenberg 12, 32756 Detmold, Germany

Funder

Alexander von Humboldt-Stiftung

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00384

Reference64 articles.

1. Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

2. Traditional Sorghum and Millet Food and Beverage Products and Their Technologies

3. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products

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