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Effect of parboiling on cooking characteristics of finger millet and foxtail millet
Agricultural Engineering TodayExperiments on parboiling of finger millet (Eleusine coracana) and foxtail millet (Setaria italica) were conducted by soaking at 30, 40, 50, 60 and 70°C and steaming for 10, 15, 20, 25 and 30 min. The parboiled millet grains were shade dried and pearled in a laboratory scale pearler-polisher. The cooking characteristics of these parboiled millet grains
null R. Visvanathan +1 more
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Genetic Structure of Foxtail Millet Landraces
2017Studies on the genetic structure of foxtail millet landraces are reviewed. Several genetic works based on intraspecific hybrid pollen semi-sterility, isozymes, ribosomal DNA (rDNA) RFLP, nuclear RFLP, mitochondrial DNA (mtDNA) RFLP, RAPD, AFLP, transposon display (TD) markers, and single nucleotide polymorphisms (SNPs) were carried out to investigate ...
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Setaria italica (Foxtail millet / Italian millet)
2019K. Subramanya Sastry +4 more
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Comparative proteomics analysis of the effect of selenium treatment on the quality of foxtail millet
LWT - Food Science and Technology, 2020Kehong Liang, Hong Zhu, Shan Liang
exaly