Nutritional, antioxidant, microstructural and pasting properties of functional pasta
The present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina). Functional pasta was developed by using blend of 20% finger millet flour, 12% pearl millet flour, 4% carboxy methy...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-04-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X16300157 |