Effect of Formulations on Functional Properties and Storage Stability of Nutritionally Enriched Multigrain Pasta
Harsimran Kaur, Hanuman Bobade, Arashdeep Singh, Baljit Singh & Savita Sharma · Chemical Science International Journal · 2017
High fiber low gluten whole grain flours of wheat, barley, soybean, maize, millets, mungbean, oats and flaxseeds were blended in various proportions as a partial replacement for wheat flour along with Xanthan gum @ 2% for the development of nutritionally enriched pasta. Prepared...
Open access
Research Article
10.9734/CSJI/2017/33348