Evaluation of Untraditional Macaroni Formulated by Using Different Grain Meals and Their Mixtures
T. T. El-Sisy, Jehan B. Ali & A. Z. Hassona · South Asian Research Journal of Natural Products · 2019
Aims: wheat, Barley and millet meals are having superior nutritional qualities and health benefits; they can be used for supplementation of macaroni. Its effect on physiochemical, rheological, color parameters, cooking quality, nutritional value and sensory evaluation. Place and...
Open access
Research Article