Development and Evaluation of Fermented Little Millet Based Cold Extrudates
Merina Khwairakpam, B. Anila Kumari, W. Jessie Suneetha & M. Tejashree · International Research Journal of Pure and Applied Chemistry · 2020
Fermentation is a promising food processing method that can be used to diversify the food and improve nutritional property. Pasta a convenient and ready to cook food was developed using durum wheat and fermented little millet flour. Different formulations were prepared by mixing...
Open access
Research Article
10.9734/irjpac/2020/v21i1630255