Elucidating the techno-functional, morphological and phenolic properties of hull less barley and buckwheat incorporated pasta
In this study, nutritionally enhanced pasta was prepared with common wheat and supplemented with highland crops i.e. hull-less barley and buckwheat. Pasta samples were prepared using different ratios of hull-less barley and buckwheat from 0-40% and their nutritional, functional, phenolic, textural a...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-10-01
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Series: | Food Chemistry Advances |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000430 |