Development and Quality Assessment of Pasta made from Green Bana Flour

Míreanna Comhchosúla

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