“Infrared Heating Influences the Amylose and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum): IR HEATING INFLUENCES AMYLOSE AND BIOACTIVE COMPOUNDS OF KODO MILLET” (2024) Journal of Scientific & Industrial Research (JSIR), 83(11), pp. 1223–1235. doi:10.56042/jsir.v83i11.9641.