“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), vol. 83, no. 11, Nov. 2024, pp. 1223-35, https://doi.org/10.56042/jsir.v83i11.9641.