Infrared Heating Influences the Amylose and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum): IR HEATING INFLUENCES AMYLOSE AND BIOACTIVE COMPOUNDS OF KODO MILLET. Journal of Scientific & Industrial Research (JSIR), [S. l.], v. 83, n. 11, p. 1223–1235, 2024. DOI: 10.56042/jsir.v83i11.9641. Disponível em: https://or.niscpr.res.in/index.php/JSIR/article/view/9641. Acesso em: 13 may. 2026.