Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram

The investigation was conducted to optimize process variables to manufacture functional pasta from composite flour. The selected grains were steeped, germinated, dried, and milled to produce flour. The flours were mixed at optimized proportions (57.31% buckwheat flour, 12.68% finger millet flour, an...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 21. Juli, Seite 10820132241264427
1. Verfasser:	Kushwaha, Vijay Shankar (VerfasserIn)
Weitere Verfasser:	Srivastava, Shubhangi, Said, Prashant Pandharinath
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Buckwheat D-optimal mixture design finger millet full factorial design functional food paheli dal