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ArticlePeer ReviewedOpen AccessPlagiarism Passed
Paper ID:10.55041/IJSREM29346

A COMPARATIVE STUDY OF MAKING BREAD FROM MILLET FLOUR

Stream/Area:

-

Subject:

-

Paper ID:

10.55041/IJSREM29346

Volume:

8 |

3 |

Mar 2024

Pages:

Publication Frequency:

Monthly (12 issues per year)

DOI
Digital Object Identifier
10.55041/IJSREM29346

License:International Journal of Scientific Research in Engineering and Management follows the Creative Commons Attribution 4.0 (CC BY 4.0) License, allowing free use and distribution with proper attribution.

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Asst. Prof. Swati Narnaware

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Abstract

ABSTARCT: Millet bread has gained growing popularity as a nutritious and gluten-free alternative to traditional all-purpose bread. Cereal based food products are supplemented with millets and has become increasingly popular due to nutritional and economic advantages. Value added products from millet have the potential to add value to business and has a large potential for growth as consumers believe that millets and millet based foods contribute directly to their health. By studying and experimenting with millet bread recipes, we can discover new ways to enjoy this ancient grain and its potential positive impact on our overall well-being. Additionally, studying millet bread can also help us develop innovative and delicious gluten-free options for individuals with dietary restrictions or preferences.

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Asst. Prof. Swati Narnaware, "A COMPARATIVE STUDY OF MAKING BREAD FROM MILLET FLOUR," International Journal of Scientific Research in Engineering and Management, vol. 8, no. 3, Mar 2024. https://doi.org/10.55041/IJSREM29346

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12/31/45367

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