Application of Extrusion Cooking to Enhancing Mineral Bioaccessibility in Millet Flour Enriched with Natural Fortificants for Vulnerable Populations

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Application of Extrusion Cooking to Enhancing Mineral Bioaccessibility in Millet Flour Enriched with Natural Fortificants for Vulnerable Populations"
written by Maty Diop, Cheikh Ndiaye, John Lubaale, Abdoulaye Séne, Mohamed Lamine Gaye, Djibril Traoré,
published by Food and Nutrition Sciences, Vol.15 No.12, 2024

has been cited by the following article(s):

No relevant information.

[1]	Potential of Extrusion Cooking as Technology for Processing of Underutilised Traditional Grains into Nutrient Dense Food Products: A Review Current Food Science and Technology Reports, 2025 DOI:10.1007/s43555-025-00069-5

[2]	Towards functional food development: impact of extrusion cooking on phenolic compounds and antinutrients in sorghum and millets Critical Reviews in Food Science and Nutrition, 2025 DOI:10.1080/10408398.2025.2609733