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Rheological quality of pearl millet porridge as affected by grits size

โœ Scribed by Yadav, Deep N.; Chhikara, Navnidhi; Anand, Tanupriya; Sharma, Monika; Singh, Ashish K.


Book ID
121579786
Publisher
Springer-Verlag
Year
2014
Tongue
English
Weight
305 KB
Volume
51
Category
Article
ISSN
0022-1155

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Milling ofpearl millet grains reflected a change in gross chemical composition. Baking did not cause a significant change in nutrient content of raw pearl millet flour. Milling and heat treatment during chapati (an un-leavened bread) making lowered polyphenols and phytic acid and improved the protei