Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet (Pennisetum glaucum [L.]R. Br.)

Journal of Cereal Science

Volumn 70, Issue , 2016, Pages 247-252

  Obadina, AdewaleOlusegun ^a   Ishola, Isaac Oluwadamilare ^a   Adekoya, Ifeoluwa Omobolanle ^b   Soares, Antonio Gomes ^c   de Carvalho, Carlos Wanderlei Piler ^c   Barboza, Henriqueta Talita ^c  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b UNIVERSITY OF JOHANNESBURG   (South Africa)

^c EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Flour; Millet; Phenolic content amino acid profile; Roasting

Indexed keywords

EID: 84977657650     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.06.005     Document Type: Article

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