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 Manuscript
DOI: 10.1039/D4FB00134F, Paper

Open Access

&nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.

Rahul Dev, Shriya Bhatt, Mahesh Gupta
Ragi is a widely recognised “Shree Anna” that should be included in diets to augment food diversity and security amid climate change challenges. The present study aimed to evaluate the…
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