Development of Ready to Cook (RTC) Pasta and Vermicelli from Kodo Millet (Paspalum scorbiculatum) Using Cold Extrusion Technology
Vishwaradhya M Biradar, Viresh Kumargouda, Suresha, K. B, Mohithkumar G.V & Shobha D · Journal of Advances in Biology & Biotechnology · 2024
Pasta and vermicelli products are in high demand worldwide and serve as effective carriers for delivering nutrition. This study focused on developing pasta and vermicelli using kodo millet and whole wheat flour, by investigating four different formulations. Based on cooking and s...
Open access
Research Article
10.9734/jabb/2024/v27i81122