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Effect of dry heat and heat moisture treatments on physicochemical and functional properties of finger millet flour and effect of their substitution on characteristics of prepared bread

Crossref DOI link: https://doi.org/10.1007/s11694-024-02724-2

Published Online: 2024-07-02

Published Print: 2024-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kumari, Bharati

Yadav, Gorenand Prasad

Sit, Nandan https://orcid.org/0000-0001-9412-5792
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Text and Data Mining valid from 2024-07-02

Version of Record valid from 2024-07-02
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Article History

Received: 24 December 2023

Accepted: 23 June 2024

First Online: 2 July 2024

Declarations

:

: The authors declare no conflict of interest.

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