Production of pasta from Moringa leaves _ oat _ wheat composite flour
The objective of this study was to produce pasta from the composite flour of wheat, oat, and moringa leaves and to evaluate the effect of blending proportion of the individual flour on the physico-chemical properties and sensory qualities of pasta products. Pasta products were produced from 100% whe...
| المؤلفون الرئيسيون: | , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Taylor & Francis Group
2020-01-01
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| سلاسل: | Cogent Food & Agriculture |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.1080/23311932.2020.1724062 |