Nutritive value of malted millet flours
- 1 January 1986
- journal article
- research article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 36 (3) , 191-196
- https://doi.org/10.1007/bf01092036
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- INFLUENCE OF MALTING CONDITIONS ON QUALITY OF FINGER MILLET MALTJournal of the Institute of Brewing, 1986
- Cereal sprouts: Composition, nutritive value, food applicationsC R C Critical Reviews in Food Science and Nutrition, 1980
- EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALSJournal of Food Science, 1979
- Seed proteins of finger millet and their amino acid compositionJournal of the Science of Food and Agriculture, 1975
- SPROUTING OF SEEDS AND NUTRIENT COMPOSITION OF SEEDS AND SPROUTSJournal of Food Science, 1975
- THE INDOPHENOL-XYLENE EXTRACTION METHOD FOR ASCORBIC ACID AND MODIFICATIONS FOR INTERFERING SUBSTANCESPublished by Elsevier ,1945