Millets have been a staple food for most of the population since ancient times, serving as
their daily meal. Millets are the powerhouse of various nutrients and important bioactive …

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 …

Increased agricultural productivity and modern technology to turn lignocellulose-rich waste
biomass (LCB) into value-added substances might contribute to a sustainable economy that …

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 …

Millets are gaining attention as a superfood due to their higher nutritional value and cost‐
effectiveness. In this regard, extraction condition for the development of finger millet‐based …

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 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 …

Recently, non-dairy based probiotic beverages has a progressive market, in this study the
effect of ultrasound on the fermentation kinetics and quality of millet-based probiotic …