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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Millets and Millet Starch: Chemical Composition, Functional Modification, and Applications: Nutri-Cereals from Farm to Fork and Beyond

Millets and Millet Starch: Chemical Composition, Functional Modification, and Applications: Nutri-Cereals from Farm to Fork and Beyond

Hardcover

Technology & Engineering

ISBN10: 3032095018
ISBN13: 9783032095015
Publisher: Springer
Published: Feb 3 2026
Pages: 604
Weight: 2.29
Height: 1.31 Width: 6.14 Depth: 9.21
Language: English
Millets, popularly known as Shree Anna, are now gaining worldwide recognition. Besides their nutritional benefits, millets have a short cultivation period, less water requirement, high adaptability towards adverse climatic conditions, and better productivity on marginal lands than the major cereal crops. Millets based products are in high demand globally because of their enormous health promoting attributes. The primary ingredient in millet is its starch, which makes up over 70% of the grain. Starch is one of the major components responsible for the structure of final food products. Product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential utilization in food and other industries.

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Technology & Engineering