Results 161 to 170 of about 6,222 (255)

The Effect of Lactic Acid Bacteria Fermentation on Physicochemical Properties of Starch from Fermented Proso Millet Flour

open access: green, 2023
Harold Corke   +11 more
openalex   +1 more source

Cooking Qualities of Parboiled Little Millet and Proso Millet: Effect of Soaking and Steaming [PDF]

open access: yes
Parboiling of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) was carried out by soaking at different soaking temperatures (30, 40, 50, 60 and 70°C) and durations of steaming (10, 15, 20, 25 and 30 min).
Balkrishna, Patil Sagar   +1 more
core   +1 more source

Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread. [PDF]

open access: yesFoods
Voučko B   +6 more
europepmc   +1 more source

Reassessing the Validity Period of Certified Seeds in Proso Millet (Panicum miliaceum L.)

open access: bronze
PRASHANT KUMAR RAI   +4 more
openalex   +2 more sources

Unraveling the pathogenomics of <i>Rhizoctonia solani</i> infecting proso millet (<i>Panicum miliaceum</i> L.): genomic perspective on ruthless virulence and adaptive evolution. [PDF]

open access: yesFront Microbiol
Koti PS   +18 more
europepmc   +1 more source

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