[引用][C] Physico-Chemical properties of different millets and relationship with cooking quality of millets
M Reddy, CS Shivakumara, S Aneesha - International Journal of Multidisciplinary …, 2019
[PDF][PDF] Physico-Chemical properties of different millets and relationship with cooking quality of millets
K Tamaka - Seed - researchgate.net
The aim of the present study is to determine the physico-chemical properties of different
selected millets and relationship with cooking quality (viz., Finger Millet, Kodo Millet, Foxtail
Millet, Pearl Millet, Barnyard Millet, Little Millet, Proso Millet and Sorghum). Eight varieties of
millets were procured from local market of Kolar and utilized for the study. The highest
thousand kernel grain weight was observed in sorghum (36.9±0.78 g) and pearl millets
(9.36±1.20 g) followed by proso millet (4.97±0.15 g), Foxtail Millet (4.25±0.45 g), Little Millet …
selected millets and relationship with cooking quality (viz., Finger Millet, Kodo Millet, Foxtail
Millet, Pearl Millet, Barnyard Millet, Little Millet, Proso Millet and Sorghum). Eight varieties of
millets were procured from local market of Kolar and utilized for the study. The highest
thousand kernel grain weight was observed in sorghum (36.9±0.78 g) and pearl millets
(9.36±1.20 g) followed by proso millet (4.97±0.15 g), Foxtail Millet (4.25±0.45 g), Little Millet …
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