Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
By: Priti Acharya, Sunita Karki, Kishor Rai and Adit Sangroula
Authors
Priti Acharya
Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari, Nepal
Sunita Karki
Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari, Nepal
Adit Sangroula
Central Department of Food Technology, Tribhuvan University, Dharan, Nepal
Language: English
Page range: 253 - 260
Submitted on: Oct 15, 2023
Accepted on: Nov 30, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2024 Priti Acharya, Sunita Karki, Kishor Rai, Adit Sangroula, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.