Characterization and Optimization of Garlic-Incorporated Pasta: Physicochemical, Functional and Textural Properties
Prem Prakash & Kamlesh Prasad · Annual Research & Review in Biology · 2025
Pasta is one of the most demanding foods all over the world by all age groups, mainly made from durum wheat semolina and water, prepared by several unit operations. It provides carbohydrates as a major nutrient. Garlic is richest source of organosulfur compounds and rich in other...
Open access
Research Article
10.9734/arrb/2025/v40i42218