First principles modelling of the ion binding capacity of finger millet

npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00270-1 First principles modelling of the ion binding capacity of finger millet Check for updates Wei Cong Matthew Yong 1 , Apramita Devi2,3 , Tsair-Fuh Lin3 & Helen F. Chappell 1 Finger millet, a cereal grain widely consumed in India and Africa, has gained more attention in recent years due to its high dietary fibre (arabinoxylan) and trace mineral content,...