White finger millet (WFM) starch was modified by hydrothermal (HS) and microwave (MS)
methods. Modification methods had a significant change in the b* value observed in the HS …

White finger millet (WFM) starch was modified by annealing (AS), ultrasound (US), and a
combination of both (AUS and UAS), and their effect on physiochemical, functional, thermal …

White finger millet (WFM) is a repository of vital nutrients and minerals. This study aims to
develop the white finger probiotic beverage, optimize the ingredients level for the …

This study aimed to examine the impact of ultrasound on white finger millet-based probiotic
beverages (WFMPB). The process variables such as amplitude and treatment time for …

Industrial processing of pineapple generates a considerable bulk by-product such as peel,
crown, core, and pomace. These by-products remain mostly without further utilization. Thus …

Microwave (MW) treatment is a promising technique in cereal processing to improve
nutritional quality. The present study investigated the effect of MW power level and exposure …

The present study aimed to develop a new probiotic functional beverage using white finger
millet (WFM), pineapple crown powder (PCP), and Lactobacillus rhamnosus GG NCDC 347 …

The present study aims to develop, optimize, and evaluate the effective incorporation of
pineapple core powder (PCP) in plant-based probiotic beverages using Lactocaseibacillus …

The present study aims to develop, optimize, and evaluate the effective incorporation of
pineapple pomace powder (PPP) in millet probiotic beverages. The Lactocaseibacillus …

The primary goal of this study was to assess the effect of selective fermentation on the
nutritional and techno-functional characteristics of fermented millet-skim milk-based product …