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Hydrothermal Infra-Red (HT-IR): the Most Effective Technology for Enhancing the Shelf-Life of Pearl Millet Flour Without Compromising with the Nutrient Density and Flour Quality

Ranjeet R. Kumar,Neha Singh,Suneha Goswami,T. Vinutha,Sumer P. Singh,Gyan P. Mishra,Atul Kumar,Girish K. Jha,C. Tara Satyavathi,Shelly Praveen,Aruna Tyagi

Journal of Plant Biochemistry and Biotechnology（2024）

Cited 0|Views28
Key words
Pearl millet,Flour keeping quality,Shelf-life,Lipase activity,Rancidity,HT-IR
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