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 Article10.9734/acri/2025/v25i81453
This study was conducted to standardize the preparation of Iral Kootu, a traditional delicacy of Southern districts of Tamil Nadu, India and to extend the shelf life of the product by retort processing. Three types of prawns like White Prawn (Penaeus indicus), Tiger Prawn (Penaeu...
Open access
Research Article10.9734/ejnfs/2025/v17i81806
Industries are in search of best and cost-effective processing technologies to extract components from any material with maximum purity and quantity. The drawbacks of traditional solvent extraction methods led to the development of novel processing technologies that can be employ...
Open access
Research Article10.9734/cjast/2023/v42i414262