paratha

Nutritional and Bioactive Properties of Composite Flour Made from Hempseed and Corn Silk for Formulation of Fibre and Protein Rich Paratha

Rita Singh Raghuvanshi, Diksha Singh & Apurva · Asian Food Science Journal · 2024

Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber...