Development of Dried Pasta Fortified with Pink Perch Nemipterus japonicus Meat Powder
Samruddhi Dorlekar, Ajay Desai, Jayappa Koli, Saiprasad Sawant, Bharat Yadav, Dabir Pathan, Asif Pagarkar, Panchakarla Sedyaaw, Priyanka Randapkar, Aishwarya Bhalekar & Mathivanan A · Asian Journal of Biotechnology and Bioresource Technology · 2025
Aims: The study aimed to develop dried pasta fortified with pink perch meat powder (5–12.5%) to enhance nutritional quality. Pasta samples with control were packed in HDPE and M-PET-PE and stored at ambient temperature for 120 days. Place and Duration of Study: Department of Fish...
Open access
Research Article
10.9734/ajb2t/2025/v11i4254