Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta

By Amir Gull, K. Prasad, Pradyuman Kumar. 2015

135 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Physiology

View Paper: https://www.semanticscholar.org/paper/5fafb6dba7f51a9d27974fde6e73e554a6a57e65