Debomitra Dey, Gurmeet Singh, Padma Ishwarya, Abdul Mateen
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Abstract
Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential, the Unit...
期刊介绍：
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:
•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
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