Millets

Encyclopedia of Food and Health

Volumn , Issue , 2015, Pages 748-757

  Taylor, J R N ^a   Kruger, J ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Biofortification; Finger millet; Fonio; Foxtail millet; Lactic acid fermentation; Macronutrient; Malting; Micronutrient; Milling; Pearl millet; Phenolics; Phytate; Proso millet; Teff

Indexed keywords

EID: 85021865884     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384947-2.00466-9     Document Type: Chapter

References (16)

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10. Taylor J.R.N., Duodu K.G. Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture 2014, 95(2):225-237. 10.1002/jsfa.6713/full.
11. Taylor J.R.N., Emmambux M.N. Millets. Gluten free cereal products and beverages 2008, 119-148. Elsevier, London. E.K. Arendt, F. Dal Bello (Eds.).
12. Taylor J.R.N., Emmambux M.N. Products containing other speciality grains: sorghum, the millets and pseudocereals. Technology of functional cereal products 2008, 281-335. Woodhead Publishing, Abington. B.R. Hamaker (Ed.).
13. Taylor J.R.N., Belton P.S., Beta T., Duodu K.G. Review: increasing the utilisation of sorghum, millets and pseudocereals: developments in the science of their phenolic phytochemicals, biofortification and protein functionality. Journal of Cereal Science 2014, 59:257-275.
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