𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet

✍ Scribed by NEELAM KHETARPAUL; B.M. CHAUHAN

Book ID
108816659
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
303 KB
Volume
55
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of various types of fermentation
Effect of various types of fermentation onin vitro protein and starch digestibility of differently processed pearl millet
✍ Sharma, A. ;Kapoor, A. C. πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 392 KB πŸ‘ 1 views

Pearl millet (Pennisetum typhoideum) grains were fermented with Lactobacilli and yeast alone, in combination and with natural flora at 30 degrees C for 48 h after giving various processing treatments viz, fine and coarse grinding, soaking, debranning, dry heat treatment, germination and autoclaving