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