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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
Document Type
Article
Author
Kumar, R.R.; Singh, N.; Goswami, S.; Vinutha, T.; Praveen, S.; Tyagi, A.; Singh, S.P.; Mishra, G.P.; Kumar, A.; Jha, G.K.; Satyavathi, C.T.
Source
In: Journal of Plant Biochemistry and Biotechnology. (Journal of Plant Biochemistry and Biotechnology, 2024)
Subject
Language
English
ISSN
09741275
09717811

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