Impact of Lactic acid fermentation at the physico-chemical, practical, antioxidant, and In vitro protein digestibility of malted ragi (Eleusine coracana L.)
Sustainable Food Technol., 2024, Accepted ManuscriptDOI: 10.1039/D4FB00134F, Paper Open Access   This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Rahul Dev, Shriya Bhatt, Mahesh GuptaRagi is a widely recognised “Shree Anna” that should be included in diets to augment food diversity and