Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits-Reference-Cited by-同舟云学术

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Published:2013-04-08 Issue:3 Volume:12 Page:281-295
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Saleh Ahmed S.M.,Zhang Qing¹,Chen Jing¹,Shen Qun¹

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing 100083; China

Publisher

Wiley

Subject

Food Science

Reference161 articles.

1. Glycaemic and insulin responses of six traditional Sudanese carbohydrate-rich meals in subjects withType 2 diabetes mellitus;Abdelgadir;Diabet Med,2004

2. Physicochemical, microbiological and sensory characteristics of kunu prepared from millet, maize and guinea corn and stored at selected temperatures;Adebayo;Adv J Food Sci Technol,2010

3. Effect of traditional processing on chemical composition and mineral content of two cultivars of pearl millet (Pennisetum glaucum);Ahmed;J Appl Sci Res,2009

4. Changes in the physical and biochemical properties of pearl millet (Pennisetum americanum) on conversion to ogi;Akingbala;J Sci Food Agric,2002

5. Effect of fermentation on the in vitro protein digestibility of pearl millet;Ali;Food Chem,2003

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