Development and Quality Assessment of Pasta made from Green Bana Flour

Lignende værker

• Studies on the Development and Stability of Protein Rich Pasta Product
  af: Sajeer T.T
  Udgivet: (2007)
• Effect of Raw and Toasted Red Gram Flour on Chapathi Making Quality of Whole Wheat Flour
  af: Krishnendu Mohan
  Udgivet: (2009)
• Effect of Differently Treated Soyabean Flour on Quality of Biscuits
  af: Hasker E.
  Udgivet: (2003)
• Nutritional Assessment and Value Added Products from Jackfruit Seed Flour artocarpus heterophyllus lam.
  af: Mohammed Farshad Hamza
  Udgivet: (2013)
• Evaluation of different banana flour for cookies
  af: Aswani R.S
  Udgivet: (2017)