The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review

Autor: Ashwani Kumar Khajuria, Anuradha Gandotra, Romee Jan, Pradyuman Kumar, Tariq Ahmad Safapuri, Amir Gull

Publikováno v: Croatian journal of food science and technology
Volume 10
Issue 1
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 106-111 (2018)

As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::827ffb4649ac1a2f65b808e80af145e5
https://hrcak.srce.hr/file/295318