Deciphering the genetic variability for biochemical parameters influencing rancidity of pearl millet (Pennisetum glaucum L. R. Br.) flour in a set of highly diverse lines and their categorization using rancidity matrix

Pearl millet is renowned for its exceptional nutritional value due to its high concentration of essential nutrients. However, a substantial hurdle hindering its global adoption is the issue of rancidity, which manifests as the development of undesirable odours and flavors in millet flour. The presen...

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