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Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (Panicum sumatrense L.) for functional food applications.

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Title: Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (Panicum sumatrense L.) for functional food applications.
Authors: Kulkarni CC; Department of Biotechnology and Crop Improvement, KRCCH, University of Horticultural Sciences, Bagalkot, Karnataka, India., Thejaswi J; Division of Yoga and Life Sciences, Swami Vivekananda Yoga Anusandhana Samsthana (S-VYASA), Bangalore, Karnataka, India., Kumar B; Division of Yoga and Life Sciences, Swami Vivekananda Yoga Anusandhana Samsthana (S-VYASA), Bangalore, Karnataka, India., Pradeep SR; Division of Yoga and Life Sciences, Swami Vivekananda Yoga Anusandhana Samsthana (S-VYASA), Bangalore, Karnataka, India.; Department of Biochemistry, CSIR- Central Food Technological Research Institute, Mysuru, Karnataka, India., Barman S; Department of Biochemistry, CSIR- Central Food Technological Research Institute, Mysuru, Karnataka, India.; Department of Obstetrics and Gynecology, University of Nebraska Medical Center, Omaha, NE, United States.
Source: Frontiers in nutrition [Front Nutr] 2026 Jun 23; Vol. 13, pp. 1840125. Date of Electronic Publication: 2026 Jun 23 (Print Publication: 2026).
Publication Type: Journal Article
Journal Info: Publisher: Frontiers Media S. A Country of Publication: Switzerland NLM ID: 101642264 Publication Model: eCollection Cited Medium: Print ISSN: 2296-861X (Print) Linking ISSN: 2296861X NLM ISO Abbreviation: Front Nutr Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (Panicum sumatrense L.) for functional food applications.
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  Data: <searchLink fieldCode="AU" term="%22Kulkarni+CC%22">Kulkarni CC</searchLink>; Department of Biotechnology and Crop Improvement, KRCCH, University of Horticultural Sciences, Bagalkot, Karnataka, India.<br /><searchLink fieldCode="AU" term="%22Thejaswi+J%22">Thejaswi J</searchLink>; Division of Yoga and Life Sciences, Swami Vivekananda Yoga Anusandhana Samsthana (S-VYASA), Bangalore, Karnataka, India.<br /><searchLink fieldCode="AU" term="%22Kumar+B%22">Kumar B</searchLink>; Division of Yoga and Life Sciences, Swami Vivekananda Yoga Anusandhana Samsthana (S-VYASA), Bangalore, Karnataka, India.<br /><searchLink fieldCode="AU" term="%22Pradeep+SR%22">Pradeep SR</searchLink>; Division of Yoga and Life Sciences, Swami Vivekananda Yoga Anusandhana Samsthana (S-VYASA), Bangalore, Karnataka, India.; Department of Biochemistry, CSIR- Central Food Technological Research Institute, Mysuru, Karnataka, India.<br /><searchLink fieldCode="AU" term="%22Barman+S%22">Barman S</searchLink>; Department of Biochemistry, CSIR- Central Food Technological Research Institute, Mysuru, Karnataka, India.; Department of Obstetrics and Gynecology, University of Nebraska Medical Center, Omaha, NE, United States.
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  Data: <searchLink fieldCode="JN" term="%22101642264%22">Frontiers in nutrition</searchLink> [Front Nutr] 2026 Jun 23; Vol. 13, pp. 1840125. <i>Date of Electronic Publication: </i>2026 Jun 23 (<i>Print Publication: </i>2026).
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        Value: 10.3389/fnut.2026.1840125
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        Text: English
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              Text: 2026 Jun 23
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