Mahejibin Khan, Ph.D

Scientist
Purdue University, Department of Food Science, United States; CSIR-Central Food Technological Research Institute, Microbiology and Fermentation Technology Department, India

Poster(s):

• (P19-020-25) Heat Moisture Treatment Alters the Physicochemical Characteristics of Proso Millet and Enhances Short- Chain Fatty Acids (SCFAs) Production in In-Vitro Fermentation
  Sunday, June 1, 2025

  11:45 AM - 12:45 PM ET