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Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend Cover

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Priti Acharya,  Sunita Karki,  Kishor Rai and  Adit Sangroula  
Open Access
|Jan 2024

Authors

Priti Acharya

Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari, Nepal

Sunita Karki

Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari, Nepal

Kishor Rai

kishorchamling1989@gmail.com

Mahendra Multiple Campus, Tribhuvan University, Dharan, Nepal

Adit Sangroula

Central Department of Food Technology, Tribhuvan University, Dharan, Nepal
DOI: https://doi.org/10.2478/aucft-2023-0021 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 253 - 260
Submitted on: Oct 15, 2023
Accepted on: Nov 30, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Anti-nutrient,
Composite flour,
Extrusion,
Roasting
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Priti Acharya, Sunita Karki, Kishor Rai, Adit Sangroula, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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