FYI:

Best regards,

Hikmet

Here is the link to "Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics": https://www.sciencedirect.com/science/article/pii/S0733521024000249

Dr. M. Hikmet Boyacioglu

Cereal Scientist, Ph.D.

Applications Development Specialist, KPM Analytics

Adjunct Professor, Department of Grain Science and Industry, Kansas State University

Graduate Faculty Associate, Kansas State University

Associate Editor, Cereal Chemistry

Editorial Board Member, Cereal Technology/Getreidetechnologie

Contributing Editor, Baking & Snack

Correspondent, World Grain

Twitter:

M.H Boyacioglu

@ProfBoyacioglu