A.A.C.C, 2000. Approved methods of the American Association of Cereal Chemists,10a. Editionst. Paul, Minnesota. Am. Assoc. Cereal Chemists.
Beswa D, 2008. Assessment of the feasibility of using a wheat-finger millet composite flour for bread making, Submitted in fulfilment of the requirement for the degree master technology in food technology in the faculty of science at the university of Johannesburg.
Chappalwar VM, PeterD, Bobde H, John SM,2013. Quality characteristics of cookies prepared from oats and finger millet based composite flour. IRACST-Engineering Science and Technology: An International Journal (ESTIJ) 3: 677-683.
Chhavi A, Sarita S, 2012. Evaluation of composite millet breads for sensory and nutritional qualities and glycemicresponse.
Malaysian journal of Nutrition 18(1):89–101.
IordăchescuG, Neagu C, Costea T, 2013. Sensory evaluation of functional bread obtained on rice and millet flour basis. Inside Food Symposium.
Karuppasamy P, Malathi D, Banumath P, Varadharaju N, Seetharaman K. 2013. Evaluation of Quality Characteristics of Bread from Kodo Little and Foxtail Millets, International Journal of Food and Nutritional Sciences2:35-39.
Khalil J k, SawayaWN,1984. Mineral and Vitamin contents of Saudi Arabian pearl millet flour and bread. Cereal chem.6:301–304.
Kwaw E, Sackey AS, 2013. Nutritional and sensory analysis of millet based sponge cake. International Journal of Nutrition and Food Sciences2(6): 287–293.
NAAS, 2012.Integration of Millets in Fortified Foods, National Academy of Agricultural Sciences, New Delhi. Policy Paper No. 54:15p.
Singh P, Singh Raghuvanshi R, 2012. Finger millet for food and nutritional security,African Journal of Food Science6:77 –84.
Taylor JRN, Schober TJ, Bean SR,2006. Novel food and non-food uses for sorghum and millets. Journal of Cereal Science 44: 252–271.
Ugare R,2008. Health benefits, storage quality and value addition of barnyard Millet. Thesis submitted to the university of agricultural sciences, Dharwad in partial fulfilment of the requirement for the degree of master of home science in food science andnutrition, College of ruralhome science, University of agricultural sciences.
Vijayakumar TP, Mohankumar JB, Srinivasan T, 2009. Quality evaluation of noodles from millet flour blend incorporated composite flour. Journal of scientific & industrial research 69:48–54.
Vijayakumar TP, Mohankumar JB, 2009. Formulation and characterization of Millet flour blend incorporated composite flour, International Journal of Agriculture Sciences 1: 46–54.
)