Development and standardization of sorghum pasta using extrusion technology

Published 2015 View Full Article

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Title
Development and standardization of sorghum pasta using extrusion technology
Authors
Keywords
Millets, Sorghum, Pasta, Extrusion Cooking, Organoleptic evaluation
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 10, Pages 6828-6833
Publisher
Springer Nature
Online
2015-03-20
DOI
10.1007/s13197-015-1801-8
References
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