| Type of Material: | Thesis |
| Title: | Studies on the nutritional composition, functionality and utilization of pearl millet (Pennisetum typhoideum) |
| Researcher: | Florence Suma P |
| Department: | Department of Food Engineering |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Year: | 2012 |
| Language: | Arabic |
| Subject: | Food science | Pearl millet | Millets | Nutrients |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 258256 | |
| 003 | IN-AhILN | |
| 005 | 2019-05-28 23:21:50 | |
| 008 | __ | 150526t2012||||ii#||||g|m||||||||||ara|| |
| 035 | __ | |a(IN-AhILN)th_258256 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aara |
| 100 | __ | |aFlorence Suma P|eResearcher |
| 110 | __ | |aDepartment of Food Engineering|bUniversity of Mysore|dMysore |
| 245 | __ | |aStudies on the nutritional composition, functionality and utilization of pearl millet (Pennisetum typhoideum) |
| 260 | __ | |aMysore|bUniversity of Mysore|c2012 |
| 502 | __ | |bPhD |
| 518 | __ | |oDate of Notification|d2012 |
| 520 | __ | |aPearl millet is comparable and even superior in some of the nutritional characteristics to major cereals, with respect to its energy value, protein, fat and minerals content. Pearl millet is mostly used as whole flour for traditional food preparation an |
| 653 | __ | |aFood science |
| 653 | __ | |aPearl millet |
| 653 | __ | |aMillets |
| 653 | __ | |aNutrients |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/11053|yShodhganga |
| 905 | __ | |anotification |
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