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Infrared Heating Influences the Amylose and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum): IR HEATING INFLUENCES AMYLOSE AND BIOACTIVE COMPOUNDS OF KODO MILLET. JSIR 2024, 83 (11), 1223-1235. https://doi.org/10.56042/jsir.v83i11.9641.