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Development of functional bioflavor based on Indonesian indigenous microbial fermentation products
Journal of Ethnic Foods,
2024
DOI:10.1186/s42779-024-00242-6
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[2]
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Development of millet-acid whey formulations with nutritional, microbiological, and sensory characterization
Frontiers in Sustainable Food Systems,
2023
DOI:10.3389/fsufs.2023.1233689
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[3]
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Interactome of millet-based food matrices: A review
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2022.132636
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[4]
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Interactome of millet-based food matrices: A review
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2022.132636
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[5]
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Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats
Food Production, Processing and Nutrition,
2022
DOI:10.1186/s43014-022-00091-3
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[6]
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Interactome of millet-based food matrices: A review
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2022.132636
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[7]
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Informative title: Incorporation of finger millet affects in vitro starch digestion, nutritional, antioxidative and sensory properties of rice noodles
LWT,
2021
DOI:10.1016/j.lwt.2021.112145
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[8]
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Informative title: Incorporation of finger millet affects in vitro starch digestion, nutritional, antioxidative and sensory properties of rice noodles
LWT,
2021
DOI:10.1016/j.lwt.2021.112145
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[9]
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Informative title: Incorporation of finger millet affects in vitro starch digestion, nutritional, antioxidative and sensory properties of rice noodles
LWT,
2021
DOI:10.1016/j.lwt.2021.112145
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[10]
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In vitro protein digestibility of finger millet complementary porridge as affected by compositing precooked cowpea with improved malted finger millet
Journal of Food Science and Technology,
2020
DOI:10.1007/s13197-020-04569-1
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