Review
Sep 2026
Soaking-induced modifications in millets: reduction of antinutrients, improved nutrient bioavailability and dough rheology
Millets belong to a nutritionally significant group of cereals widely cultivated in semi-arid regions. Although they are well known for their nutritional potential, their use in diets is often limited because of the presence of antinutritional factors such as phytic acid, tannins, oxalates and protease inhibitors....
Kartik Sharma, S. Rawdkuen, Vikas Kumar et al.
· Nutrition & Food Science · 0 citations