Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Processing-induced Modifications in Techno-functional Properties of Proso Millet (Panicum miliaceum L.) Flour
Authored by
Anjali Bansal
Department of Home Science, Kurukshetra University, Kurukshetra, India.
Tarvinder Jeet Kaur
Department of Home Science, Kurukshetra University, Kurukshetra, India.