AACC. (1976). American Association of Cereal Chemists. St. Paul, Minnesota Approved Methods of the AACC, 7th Ed.
2.
AbdelrahmanA.HoseneyR.C.Varriano-MarstonE. (1983). Milling process to produce low fat grits from pearl millet. Cereal Chem. 60(3), 189–191.
3.
AggarwalA.J. (1992). Processing of pearl millet for its more effective utilisation. Ph.D. Thesis. CCSHAU. Hisar, India.
4.
AOAC. (1984). Official Methods of Analysis of the Association of Official Analytical Chemists, Association of Analytical Chemists, Washington, DC.
5.
CamovaleE.QuagliaG.B. (1973). Influence of temperature and humidity controlled preservation on the chemical composition of milling products from millet. Ann. Technol. Agric.22, 371.
6.
ChavanJ.K.KachareD.P. (1994). Effect of seed treatment on lipolytic deterioration of pearl millet flour during storage. J. Food Sci. Technol.
7.
DahiyaS.KapoorA.C. (1983). Effect of storage conditions on the protein quality of pearl millet flour. Nutr. Rep. Int.28(6), 1351–1359.
8.
KachareD.P.ChavanJ.K. (1992), Effects of seeds treatment on the changes in fat acidity of pearl millet meal during storage. Ind. J. Agril. Biochem.5(1&2), 15–20.
9.
KadiagR.V.ChavanJ.K.KachareD.P. (1995). Effects of seed treatments and storage on the changes in lipids of pearl millet meal. Plant Foods Hum. Nutr.47, 279–285.
10.
KapoorR.KapoorA.C. (1990). Effect of different treatments on keeping quality of pearl millet flour. Food Chem.35, 277–286.
11.
PanseY.G.SukhatmeP.V. (1961). Statistical Methods of Agricultural Workers. 2nd Edn.Indian Council of Agricultural Research., New Delhi, pp. 12–87.
12.
PatelK.V.ParameshwaranM. (1992). Effects of heat treatment on lipid degradation in bajra flour during storage. J. Food Scl. Technol.29(1), 51–52.
13.
PruthiT.D. (1981), Free fatty acid changes during storage of bajra (Penmselum typhoideum) flour. J. Food Sci. Technol.18(6), 257–258.
14.
Rekha, (1997). Efficacy of processing techniques in the utilisation of pearl millet for value-added products. M.Sc. Thesis. CCSHAU. Hisar. India.