Functional and Cooking Properties of Pasta Fortified with Jackfruit Seed Flour
V. Anusha, M. Kirthy Reddy, M. Poorvitha & Rita Narayanan · Archives of Current Research International · 2025
The aim of this study is to develop a functional pasta by partial substitution of refined wheat flour with corn flour and jackfruit seed flour. The impact of replacing refined wheat flour with jackfruit seed flour on the functional properties of pasta was examined. RWF: CF: JFSF...
Open access
Research Article
10.9734/acri/2025/v25i81453