Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour

Author:

Kaur Harsimranjeet,Oberoi Harpreet Kaur,Ganapathy K. N.,Bhardwaj Ruchika

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference40 articles.

1. Amalraj A, Pius A (2015) Influence of oxalate, phytate, tannin, dietary fiber, and cooking on calcium bioavailability of commonly consumed cereals and millets in India. Curr Res Nutr Food Sci 92:389–394

2. AOAC (1995) Association of official analytical chemists, 16th edn. Official methods of analysis, Arlington, U.S.A, ID No. 984.13

3. Baranwal D (2017) Malting: an indigenous technology used for improving the nutritional quality of grains: a review. Asian J Dairy Food Res 36(3):179–183

4. Bayomy HM (2017) Sensory, nutritional and popping qualities of yellow and purple popcorn. J Food Dairy Sci 8:361–367

5. Carvalho DO, Curto AF, Guido LF (2015) Determination of phenolic content in different barley varieties and corresponding malts by liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry. Antioxid 4(3):563–576

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