Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

Journal of the Science of Food and Agriculture

Volumn 88, Issue 11, 2008, Pages 1892-1899

  Nantanga, Komeine K M ^a   Seetharaman, Koushik ^b,c   De Kock, Henriette L ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Descriptive sensory evaluation; Pearl millet; Porridge; Pre cook; Rancidity; Thermal treatments

Indexed keywords

PENNISETUM GLAUCUM;

EID: 49649126592     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3291     Document Type: Article

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