Journal of Food Processing & Technology

Eshun AA. Development and Evaluation of the Functional, Nutritional Quality and Consumer Perception and Acceptability of a Sesame Seed and Peanut Based Complementary Food for Infants 6-24 Months (Doctoral dissertation, University of Ghana).

Dutta M, Das P. Functional Properties and Storage Qualities of Developed Complementary Food.

Sakdatorn V, Thavarungkul N, Srisukhumbowornchai N, Intipunya P. Improvement of rheological and physicochemical properties of longan honey by non?thermal magnetic technique. International Journal of Food Science & Technology. 2018 Jul;53(7):1717-25.

Dutta M, Mohan P, Das P. In Vivo Studies for Quality Assessment of Developed Complementary Food.

Grecka K, Ku? PM, Worobo RW, Szweda P. Study of the anti-staphylococcal potential of honeys produced in Northern Poland. Molecules. 2018 Feb;23(2):260.

Ikujeunlola AV. High Nutrient Dense Gluten Free Pasta from Quality Protein Maize, Sorghum and Water Melon Seeds Flour: Chemical Composition, in Vitro Protein Digestibility and Sensor Properties. Ife Journal of Technology. 2016 May 1;24(1):46-51.

Shatta AA, El ME, Rayan AM. Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type. Suez Canal University Journal of Food Sciences. 2019 Nov 1;6(1):1-2.

Kumari V, Sindhu SC, Singh J. Nutritional evaluation of indigenously developed weaning food from malted sorghum incorporated with soybean and raw banana flour. International journal of current Microbiology and Applied Sciences. 2017;6(06):12.

Ikujenlola AV. Quality and in vivo assessment of precooked weaning food from quality protein maize, soy bean and cashew nut flour blends. Hrvatski ?asopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam. 2016 Jul 1;11(1-2):49-57.

Srivastava S, Arya C. Millets: Malnutrition and Nutrition Security. InMillets and Millet Technology 2021 (pp. 81-100). Springer, Singapore.

Oluwajuyitan TD, Ijarotimi OS, Fagbemi TN. Nutritional, biochemical and organoleptic properties of high protein-fibre functional foods developed from plantain, defatted soybean, rice-bran and oat-bran flour. Nutrition & Food Science. 2020 Sep 17.

Adeoti OA, Osundahunsi OF. Nutritional characteristics of maize-based complementary food enriched with fermented and germinated Moringa oleifera seed flour. International Journal of Food Science, Nutrition and Dietetics. 2017 Jul 20;6(20):350-7.

Rakshit A. INTERNATIONAL JOURNAL OF AGRICULTURE, ENVIRONMENT AND BIOTECHNOLGY. International Journal of Agriculture, Environment and Biotechnology. 2016 Oct;9(5):711-908.

Bazaz R, Baba WN, Masoodi FA. Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour. Cogent Food & Agriculture. 2016 Dec 31;2(1):1154714.

Oluwajuyitan TD, Ijarotimi OS. Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients. Heliyon. 2019 Apr 1;5(4):e01504.

Begemann J, Ostovar S, Schwake-Anduschus C. Facing tropane alkaloid contamination in millet: Analytical and processing aspects. Quality Assurance and Safety of Crops & Foods. 2021 Jan 6;13(2):79-86.

Faizi ZA, Mahen MY. Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra. Turkish Journal of Food and Agriculture Sciences. 2020;2(2):38-41.

Udeh HO. The effect of malting and fermentation on the nutritional and potential health-promoting properties of finger millet [Eleusine coracana (L.) Gaertn] grain (Doctoral dissertation).

Chamoli V, Badoni A, Bahuguna N, Joshi N. Finger millet (Eluesine coracana):-Nutritional status, health benefits and processing status-A review.

Kumari P, Kajla P, Naudiyal S. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits. Handbook of Cereals, Pulses, Roots, and Tubers.:157-72.