Development of Low Fat Gujarati Traditional Snack “Ganthiya” Using Hydrophilic Polymers and Modified Natural Polysaccharides
Ashish Dixit, Manoj Kumar Jaipal & Nirav Tejani · Journal of Scientific Research and Reports · 2024
In order to create the Gujarati traditional snack Ganthiya with less oil, the production parameters were optimized and hydrophilic polymers and modified natural polysaccharides were used. For the goal of optimization, design expert software was utilized. Two processing variables,...
Open access
Research Article
10.9734/jsrr/2024/v30i72165