Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching

Plant Foods for Human Nutrition

Volumn 53, Issue 2, 1998, Pages 93-98

  Archana, Salil Sehgal ^a   Kawatra, Asha ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Blanching; Malting; Malting loss; Pearl millet; Phytic acid; Polyphenol

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; PHYTIC ACID; POLYMER; POLYPHENOLS;

ARTICLE; CHEMISTRY; FOOD HANDLING; GERMINATION; HEAT; METHODOLOGY; MILLET;

FLAVONOIDS; FOOD HANDLING; GERMINATION; HEAT; PANICUM; PHENOLS; PHYTIC ACID; POLYMERS;

PENNISETUM GLAUCUM;

EID: 0032322863     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008060604880     Document Type: Article

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