Resistant starch from millets: Recent developments and applications in food industries-Reference-Cited by-同舟云学术

Resistant starch from millets: Recent developments and applications in food industries

Published:2021-05 Issue: Volume:111 Page:563-580
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Kaimal Admajith M.^ORCID,Mujumdar Arun S.,Thorat Bhaskar N.^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference136 articles.

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3. Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour;Amadou;Food and Bioproducts Processing,2014

4. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads;Angioloni;Journal of Cereal Science,2012

5. Suitability of foxtail millet (setaria italica) and barnyard millet (echinochloa frumentacea) for development of low glycemic index biscuits;Anju;Malaysian Journal of Nutrition,2010

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