Concepedia

Formulation of nutritional and ready to mix gluten-free porridge from proso millet (Panicum miliaceum) little millet (Panicum sumatrense) and legume faba bean (Vicia faba)

Simmi Ranjan Kumar, Muhammad Bilal Sadiq, Gopi Singh, Anil Kumar Anal

Journal of Food Science and Technology · 2021 · 12 citations · 30 references

Open access

Concepts

AgricultureFood ScienceNutritional SciencesFood ChemistryFood EngineeringFood ProcessingCereal CropsCereal Grain ChemistryCereal ProcessingCereal Product DevelopmentDietary Fiber In CerealsBaked Cereal ProductsCereal MixturesGluten-free ProductsHigh-fiber Cereal ProductsIngredient FunctionalitiesNutritional Enhancement Of CerealsPorridge PreparationReady-to-eat Cereals

References

30

Protein - Which is Best?

Jay R. Hoffman, Michael J. Falvo · PubMed · 2004 · 398 citations

Agriculture, Nutrition, Nutritional Sciences +17

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Salvatore Multari, Derek Stewart, Wendy R. Russell · Comprehensive Reviews in Food Science and Food Safety · 2015 · 335 citations

Agriculture, Agronomy, Nutrition +14

Why do millets have slower starch and protein digestibility than other cereals?

George A. Annor, Catrin Tyl, Massimo F. Marcone et al. · Trends in Food Science & Technology · 2017 · 253 citations · Full text

Agriculture, Food Science, Nutritional Sciences +10

Gelatinization and Pasting Properties of Waxy and Non‐waxy Rice Starches

Inmyoung Park, Ana Maria Ibáñez, Fang Zhong et al. · Starch - Stärke · 2007 · 181 citations

Agriculture, Biochemistry, Food Science +15

Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality

Rajesh Devisetti, Sreerama N. Yadahally, Sila Bhattacharya · LWT · 2014 · 148 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17