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Items: 1 to 20 of 100

1.

Optimization of weaning mix based on malted and extruded pearl millet and barley.

Balasubramanian S, Kaur J, Singh D.

J Food Sci Technol. 2014 Apr;51(4):682-90. doi: 10.1007/s13197-011-0579-6. Epub 2011 Oct 27.

2.

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate.

Yadav DN, Balasubramanian S, Kaur J, Anand T, Singh AK.

J Food Sci Technol. 2014 Oct;51(10):2592-9. doi: 10.1007/s13197-012-0772-2. Epub 2012 Jul 7.

3.

Optimization of the formulation and technology of pearl millet based 'ready-to-reconstitute' kheer mix powder.

Bunkar DS, Jha A, Mahajan A.

J Food Sci Technol. 2014 Oct;51(10):2404-14. doi: 10.1007/s13197-012-0800-2. Epub 2012 Aug 29.

5.

Development and shelf-life evaluation of pearl millet based upma dry mix.

Balasubramanian S, Yadav DN, Kaur J, Anand T.

J Food Sci Technol. 2014 Jun;51(6):1110-7. doi: 10.1007/s13197-012-0616-0. Epub 2012 Jan 21.

6.

Utilization of extrusion technology for the development of millet based complementary foods.

Lakshmi Devi N, Shobha S, Alavi S, Kalpana K, Soumya M.

J Food Sci Technol. 2014 Oct;51(10):2845-50. doi: 10.1007/s13197-012-0789-6. Epub 2012 Aug 16.

7.

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks.

Agathian G, Semwal AD, Sharma GK.

J Food Sci Technol. 2015 Jul;52(7):4113-23. doi: 10.1007/s13197-014-1483-7. Epub 2014 Aug 2.

8.

Optimization of Rabadi-like fermented milk beverage using pearl millet.

Modha H, Pal D.

J Food Sci Technol. 2011 Apr;48(2):190-6. doi: 10.1007/s13197-010-0146-6. Epub 2010 Nov 6.

9.

Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products.

Altan A, McCarthy KL, Maskan M.

J Food Sci. 2009 Mar;74(2):E77-86. doi: 10.1111/j.1750-3841.2009.01051.x.

PMID:
19323745
10.
11.

Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.

Sumathi A, Ushakumari SR, Malleshi NG.

Int J Food Sci Nutr. 2007 Aug;58(5):350-62.

PMID:
17558727
12.

Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM).

Jha A, Tripathi AD, Alam T, Yadav R.

J Food Sci Technol. 2013 Apr;50(2):367-73. doi: 10.1007/s13197-011-0347-7. Epub 2011 Apr 6.

13.

Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.

Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E.

Food Chem. 2017 Oct 1;232:210-217. doi: 10.1016/j.foodchem.2017.04.020. Epub 2017 Apr 5.

PMID:
28490067
14.

Bioaccessible mineral content of malted finger millet (Eleusine coracana), wheat (Triticum aestivum), and barley (Hordeum vulgare).

Platel K, Eipeson SW, Srinivasan K.

J Agric Food Chem. 2010 Jul 14;58(13):8100-3. doi: 10.1021/jf100846e.

PMID:
20560601
15.

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.

Awolu OO.

Heliyon. 2017 Feb 4;3(2):e00240. doi: 10.1016/j.heliyon.2017.e00240. eCollection 2017 Feb.

16.

Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology.

Ganorkar PM, Patel JM, Shah V, Rangrej VV.

J Food Sci Technol. 2016 Apr;53(4):1867-77. doi: 10.1007/s13197-015-2134-3. Epub 2015 Dec 23.

17.

Rheological quality of pearl millet porridge as affected by grits size.

Yadav DN, Chhikara N, Anand T, Sharma M, Singh AK.

J Food Sci Technol. 2014 Sep;51(9):2169-75. doi: 10.1007/s13197-013-1252-z. Epub 2014 Jan 7.

18.
20.

Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes.

Tiwari N, Awasthi P.

J Food Sci Technol. 2014 Sep;51(9):2256-9. doi: 10.1007/s13197-012-0694-z. Epub 2012 Apr 24.

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