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

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

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

Afiliación

Kaur H; Department of Biochemistry, Punjab Agricultural University, Ludhiana, 141004 India.
Oberoi HK; Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004 India.
Ganapathy KN; Plant Breeding Unit, ICAR-Indian Institute of Millets Research, Hyderabad, 500030 India.
Bhardwaj R; Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004 India.

J Food Sci Technol ; 60(9): 2370-2384, 2023 Sep.

Article en En | MEDLINE | ID: mdl-37424574

Palabras clave

Antinutrients; Antioxidants; Enzymes; Malting; Millets; Physiochemical; Popping

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2023 Tipo del documento: Article